Velveted Method To Tenderize Chicken Recipes

Steps:

• Beat the egg white, cornstarch, wine, salt and 1 Tablespoon of oil in a bowl until smooth.
• Stir in the chicken till coated.
• Cover and refrigerate (marinate) 30 minutes to two hours. Drain in colander.
• Add 1-2 inches of water plus the other Tablespoon oil to the skillet. Bring to a full boil over high heat.
• Reduce the heat to medium-low. Immediately add chicken strips, individually, to the almost-boiling water. Stir with slotted spoon so they don't stick together.
• Once the water comes back to a barely-bubbling simmer, cook the chicken strips for 1 minute longer, stirring occasionally.
• Remove the chicken AFTER 1 MINUTE with a until ready to prepareotted spoon into the colander to fully drain. SO NOT OVER COOK.
• Place strips in bowl covered with plastic wrap until ready to prepare the recipe of choice.
• Use this velveted chicken in your favorite stir fry recipe.
• You can refrigerate or even freeze and thaw the meat after velveting to use later.

Steps:

• Whisk egg white, vinegar, cornstarch, and salt together in a bowl until marinade is smooth. Add chicken; cover with plastic wrap and marinate in the refrigerator, about 30 minutes.
• Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
• Pour excess marinade off the chicken. Add chicken to the pot; boil until white on the outside but still raw in the middle, about 1 minute. Strain off excess liquid.
• Store in the refrigerator in a sealed container until ready to use, up to a few hours. Heat until chicken is no longer pink and juices run clear.