Cooking Lesson #732: Slippery Chicken Canton Style

…from the Perspectives’ Kitchen

How you doin’? In Cooking Lesson #353: Quick Wok-Fried Slippery Beef I talked about the process of velveting beef. I’m not going into the whole history of that technique, so you will have look it up on the Perspectives’ website.
 
I will go so far to say that this is the secret that makes the meat from your Chinese restaurant tastes so moist and tender. It's all down to a simple cooking technique called velveting. You can use this process with any kind of meat, and it will ensure succulent and tender results every time. It's a technique you can easily master at home and will change the way you make stir-fry recipes in the future.
 
The method works by locking in the juices and keeps the meat moist when you cook it over a high heat. It is a little more work, but the combination of the marinade and the quick blanching in hot water ensures moist and succulent meat.
 
Velveting chicken makes it as moist and tender as what's served at the best Chinese restaurants. Here is my China Rose recipe.
 
Prep time:  10 minutes
Cook time: 10 minutes
Marinade time:  30 minutes
Yield: 2 servings
 
Ingredients 
1 large egg white
1 tablespoon Chinese rice vinegar
1 tablespoon cornstarch
1 teaspoon kosher salt
1 pound skinless, thinly sliced boneless, skinless chicken thighs
8 cups water
1 tablespoon peanut oil
 
Directions

1. Whisk together the egg white, vinegar, cornstarch and salt in a large bowl until smooth.
2. Add the sliced chicken and mix to coat thoroughly.
3. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
4. Bring the water and oil to a boil in a pot over high heat. Reduce the heat to medium.
5. Remove the chicken from the marinade and shake off excess; discard remaining marinade.
6. Add the chicken to boiling water and cook until just white on the outside but not completely cooked through; about 1 minute.
7. Drain the chicken and finish cooking in a hot oiled wok or skillet until it is no longer pink in the center and the juices run clear, or store parboiled chicken in the refrigerator in a sealed container until ready to use, up to a few hours.

ChefSecret:  Don't limit this chicken to just Chinese dishes. The velveted chicken can be stir-fried with any vegetables and sauce, or set atop egg noodles or stored for a few hours in the refrigerator before cooking.

Quip of the Day:  Q. What does a Chinese restaurant serve for Easter? A. Colored egg rolls!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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#Entree #Chicken #SlipperyChicken #VelvetingChicken #CantonStyleChicken #Dinner #ChinaRose #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2024

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