Velvet Chicken

I always always wondered why the steamed chicken in Chinese food tasted so soft and tender. Chicken breast is known to dry out, yet I’ve never had chicken and broccoli where the chicken was dry. I researched and learned about this Chinese cooking technique called Velveting. Velveting is when you marinade meat in water and corn starch (usually some oil too but not here cause we want to keep this healthy!) and then cooking the meat in boiling water (usually Chinese restaurants cook the meat in oil but come on, we want to keep it healthy!!!). This cooking technique helps the meat stay super juicy and tender. Add this chicken to stir-frys or (cauli)fried rice and never eat dry chicken again! why the steamed chicken in Chinese food tasted so soft and tender.

Ingredients

Method

Nutrition

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Step 1

Slice the chicken breast against the grain into thin strips.

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For

1

M

I

168

g

Chicken breast

3

g

Corn starch

30

g

Water

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Per Serving

Calories

187kcal

Fat

3g

Carbs

2g

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Notes

After velveting, the chicken is 85% cooked and will become 100% cooked in your stir-fry. We undercook it a bit so it doesn’t overcook in your stir-fry. If you don’t plan to cook the chicken any longer in a stir-fry, then you can let the chicken sit in the boiling water for an additional 30 seconds or until fully cooked.

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