VELVETING CHICKEN BREAST, CHINESE RESTAURANT-STYLE
Chicken as moist and tender as the best Chinese restaurant. Not my technique--got online--why limit it to Chinese? Chicken can be stored for a few hours before adding to vegetables and sauce when food is just about done.
Provided by VICTORIA
Categories World Cuisine Recipes Asian Chinese
Time 46m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 155.8 calories, Carbohydrate 1.9 g, Cholesterol 58.3 mg, Fat 5.7 g, Protein 22.9 g, SaturatedFat 1.2 g, Sodium 556 mg, Sugar 0.1 g
VELVET CHICKEN BREAST WITH MUSTARD SAUCE
Cooking chicken breasts can be tricky, especially the "skinless-boneless" kind. No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long. This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast. A simple marinade made with egg white and cornstarch is the solution. Usually the chicken is cut into strips or cubes, but small chicken breasts or cutlets can be prepared the same way for Western-style dishes. Here, an assertive mustard sauce pairs nicely with the tender meat. Serve with boiled potatoes and crisp watercress, or stir-fried spinach.
Provided by David Tanis
Categories dinner, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Trim chicken breasts to a uniform size, shape and thickness; they should be about 1/2 inch thick. (If using larger breasts, slice them into 1/2-inch-thick cutlets.) Season generously on both sides with salt and pepper.
- Velvet the chicken: In a medium-size mixing bowl, whisk egg whites until frothy, then whisk in cornstarch until lump-free. Add chicken breasts and coat well with cornstarch mixture, then cover and marinate for 30 minutes. (Chicken may also be marinated several hours ahead and refrigerated.)
- Meanwhile in a small mixing bowl, stir together Dijon mustard, whole-grain mustard, dried mustard, horseradish and crème fraîche. Set aside.
- Put butter or oil in a skillet over medium heat. Lay chicken breasts in the pan and sauté very lightly for 30 seconds a side without browning. Remove breasts and blot on paper towels. Discard remaining oil and wipe pan.
- Return skillet to stove and add mustard and crème fraîche mixture and chicken broth. Whisk together to make a thin sauce and bring to a gentle simmer. Add breasts and simmer for 1 minute, then turn breasts over, cover pan and simmer for 2 minutes. Turn off heat and leave covered for 1 or 2 minutes more, until meat is firm to the touch.
- Transfer breasts to a warm platter. Bring sauce to a boil, add chopped thyme and reduce until slightly thickened. Spoon sauce over breasts, sprinkle with chives and serve.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 22 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 5 grams, Sodium 732 milligrams, Sugar 2 grams, TransFat 0 grams
CHINESE VELVET CHICKEN
Souffléed chicken served with sugar snap peas & mushrooms over rice. I first found this recipe in 1985 in an old used cookbook (I think it was called Mrs. Wong's Chinese Cookbook). This recipe has been one of the most popular meals for my children and now my grandchildren. They are all grown up now, but they still call and ask for it.
Provided by shanel
Categories Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Peel and grate ginger.
- Finely mince garlic cloves.
- Mix ground chicken with ginger, garlic, soy sauce, 1/2 cup chicken stock.
- Lightly beat and gently fold in egg whites.
- Thinly slice mushrooms.
- Chop water chestnuts.
- Heat peanut oil in wok to frying temperature of 375°.
- Drop chicken mixture by rounded spoonful 5 or 6 at a time.
- You should taste test to be sure seasoning is to your liking.
- Finish frying chicken.
- Drain oil from wok.
- Stir fry snap peas, mushrooms, water chestnuts.
- Return chicken to wok.
- Add chili paste & soy sauce.
- Stir corn starch and chicken stock together.
- Pour into wok and toss to coat meat & vegetables; allow to thicken.
- Serve over white rice.
- Ground chicken, chili paste, mushroom soy sauce and fresh shiitaki mushrooms can all be found in Asian markets.
Nutrition Facts : Calories 847.4, Fat 76.3, SaturatedFat 13.3, Cholesterol 81.2, Sodium 280.1, Carbohydrate 13.9, Fiber 1.8, Sugar 3.2, Protein 28.2
VELVET CHICKEN
This poached chicken is velvety soft and tender. The cooking broth is absolutely delicious and can be saved to boil ramen or make rice. Adapted from a recipe at Serious Eats. http://bit.ly/cdXZzy
Provided by DrGaellon
Categories One Dish Meal
Time 1h10m
Yield 6 cups
Number Of Ingredients 14
Steps:
- Combine everything except the chicken and cilantro in a large pot. Bring to a boil.
- Add the chicken, breast side down, reduce the heat, cover tightly and simmer 15 minutes. Turn off the heat and leave the pot undisturbed 30 minutes. Turn the chicken over, breast side up, recover and let stand another 15 minutes.
- Carve the chicken as usual. Serve with a few spoonfuls of broth and garnish with cilantro. The rest of the broth can be used to make ramen or rice, or toss the chicken bones back into the broth and simmer another 2 hours to make Asian chicken stock.
Nutrition Facts : Calories 434.6, Fat 24.2, SaturatedFat 6.9, Cholesterol 107, Sodium 6724.8, Carbohydrate 16.7, Fiber 0.9, Sugar 11.1, Protein 38.2
More about "chinese velvet chicken recipes"
HOW TO VELVET CHICKEN FOR STIR-FRY: CHINESE COOKING 101
From thewoksoflife.com
5/5 (53)Total Time 20 minsCategory ChickenCalories 111 per serving
- First, slice your chicken into 1 ½ to 2 inch pieces, about ¼ inch thick. Remember to slice across the grain, especially if using chicken breast.
- Add the water and soy sauce (or oyster sauce) to the chicken in a medium bowl, and mix until the chicken is well-coated. Set aside for 5-10 minutes. In that time, most of the liquid will be absorbed into the chicken.
- Add the cornstarch and vegetable oil and mix again until everything’s incorporated and the chicken is uniformly coated. For the best results, let the chicken sit for 15 to 20 minutes to marinate.
- To sear, place your wok over high heat. When it starts to smoke lightly, add a couple tablespoons of vegetable oil to coat the surface of the wok. Add the chicken in one layer, and allow to sear for 20 seconds. Stir-fry until the chicken has turned opaque, and remove from the wok.
VELVETING CHICKEN: THE CHINESE RESTAURANT SECRET TO …
From recipetineats.com
5/5 (51)Category MainsCuisine American ChineseCalories 95 per serving
CHINESE VELVET CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (126)Total Time 34 minsCategory Entree, Lunch, DinnerCalories 588 per serving
VELVET CHICKEN RECIPES - CHINESE VELVETING TECHNIQUES …
From top40recipes.com
VELVETING CHICKEN FOR CHINESE STIR FRY RECIPE & HOW TO
From dish-ditty.com
HOW TO VELVET CHICKEN | ALLRECIPES
From allrecipes.com
VELVETING CHICKEN: THE SECRET TECHNIQUE FOR A TENDER, …
From tasteofhome.com
HOW TO MAKE CHINESE RESTAURANT STYLE BEEF AND …
From notquitenigella.com
VELVET CHICKEN - ANDREW ZIMMERN
From andrewzimmern.com
HOW TO VELVET CHICKEN FOR STIR-FRY - KITCHN
From thekitchn.com
CASHEW CHICKEN | RECIPETIN EATS
From recipetineats.com
CHINESE VELVET CHICKEN AND BRUSSEL SPROUTS STIR FRY RECIPE ~ …
From newcookeryrecipes.info
HOW TO VELVET CHICKEN, PORK, AND FISH FOR STIR FRIES: AN …
From seriouseats.com
VELVETING MEAT IS A CHINESE COOKING TECHNIQUE THAT WILL IMPROVE …
From bonappetit.com
HEALTHY CHINESE CHICKEN RECIPES | EATINGWELL
From eatingwell.com
CHINESE VELVET CHICKEN RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
HOW TO VELVET CHICKEN - IT'S MY DISH
From itsmydish.com
HOW TO VELVET CHICKEN FOR TAKEOUT-QUALITY STIR-FRIES AT HOME
From wideopeneats.com
VELVETED CHICKEN OR SHRIMP - RECIPE - FINECOOKING
From finecooking.com
VELVET CHICKEN RECIPE | EPICURIOUS
From epicurious.com
CHINESE VELVET CHICKEN - PLAIN.RECIPES
From plain.recipes
VELVETING CHICKEN: WHY IT'S IMPORTANT & HOW TO DO IT - UMAMICART
From umamicart.com
VELVETING CHICKEN WITH CORNSTARCH - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
HOW TO VELVET BEEF OR CHICKEN FOR CHINESE STIR FRY - DISH DITTY
From dish-ditty.com
CHINESE VELVET CHICKEN AND BRUSSEL SPROUTS STIR FRY RECIPE
From youtube.com
HOW TO VELVET CHICKEN ASIAN BASIC RECIPES - THIS IS YU
From thisisyu.com
A GUIDE TO THE VELVETING TECHNIQUE - KIKKOMAN UK
From kikkoman.co.uk
CHINESE VELVET CHICKEN AND BRUSSEL SPROUTS STIR FRY RECIPE ~ …
From ellinikikouzina.net
CHINESE VELVET CHICKEN RECIPE - COOKEATSHARE
From cookeatshare.com
THE BEST CHINESE CASHEW CHICKEN ~ VELVETING CHICKEN ~ STIR FRY …
From youtube.com
HOW TO TENDERISE BEEF FOR STIR-FRIES (VELVETING BEEF) - TRY CHINESE …
From trychinesegoodies.com
CHINESE VELVET CHICKEN RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
VELVETING CHICKEN: EASY TECHNIQUE TO MAKE CHINESE TAKEOUT-STYLE …
From food.ndtv.com
CHINESE VELVETING 101: STIR-FRIED CHICKEN WITH …
From seriouseats.com
CHINESE VELVET CHICKEN - COMPLETERECIPES.COM
From completerecipes.com
EASY VELVETED CHICKEN STIR FRY - THE CHUNKY CHEF
From thechunkychef.com
CHINESE CHICKEN VELVETING RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
VELVET CHICKEN WITH VEGETABLES - A FAMILY FEAST®
From afamilyfeast.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #cantonese #poultry #asian #chinese #chicken #deep-fry #stir-fry #meat #technique
You'll also love