How to Velvet Chicken
The word "velvet" is a verb... sometimes. ;-) It's the almost-secret poaching technique that's used to produce tender, succulent chicken, beef and pork at your favorite Chinese Restaurant. If you've been frustrated by less-than-stellar stir-fry results at home, simple velveting will take your stir-fry from mundane to extraordinary. Your family will swear it's take-out. ;-) Here's how it's done with chicken: Ingredients: 1 lb boneless, skinless Chicken meat, cut into thin strips 2 teaspoons Rice Wine (Saki) or Seasoned Rice Vinegar 1 large egg white 1 Tablespoon cornstarch 1/4 teaspoon salt 2 Tablespoons Canola or Peanut Oil- divided WaterTools: Medium bowl Whisk Colander large skillet Slotted spoon Preparation: Whisk the egg white, cornstarch, rice wine, salt and 1 Tablespoon of oil in a medium bowl until smooth. Add the sliced chicken and stir until coated. Refrigerate (marinate) 30 minutes. Add 1-2 inches of water plus 1 Tablespoon oil to the skillet.