Water Velveting Chicken

So mysterious

So mysterious

This is a healthier way to prep chicken, or any meat, for Chinese cooking. The traditional way is in oil, but the water bath works just as well and is far easier to clean up after.

Water Velveting

  • 1 lb meat cut into thin slices, or small cubes
  • 2 tbsp egg white
  • 4 tsp corn starch
  • 4 tsp rice wine vinegar
  • 1/2 tsp salt
  • 1 tbsp vegetable oil

Beat all ingredients together and add meat. Stir well and then refrigerate for 30 minutes. Pour enough water in a wok to cover the meat and add vegetable oil. Bring to a high boil, then add meat and cook for 30 seconds. Use a slotted spoon or strainer to scoop the meat from the water bath and then drain in a colander. The meat is now ready to be used in any number of recipes.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Food, How to, Recipes and tagged , , . Bookmark the permalink.

8 Responses to Water Velveting Chicken

  1. Mr. Militant Negro says:

    Reblogged this on The Militant Negro™.

  2. This is new to me – I like it!

  3. Sid says:

    Love this take on velveting the chicken. Great tip.

  4. What is your favorite recipe/way to use this chicken?

  5. I do this all the time and it makes all the difference in the world in my Asian chicken recipes!! What a great post!

  6. Thank you for this healthier way to cook chicken! I wish you and yours a happy, healthy, prosperous 2016!

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