Velveting : Secret to Tender, Juicy Chicken

Ever wondered how Chinese restaurants get their chicken so soft and juicy? Velveting Chicken is the secret! This simple technique locks in moisture, tenderizes the meat, and enhances the flavor, giving you that restaurant-quality texture at home.

Ingredients

For Velveting:

 200g chicken breast, thinly sliced against the grain

 ¼ tsp baking soda

 2-3 tbsp water

 2 tbsp cornstarch

For Seasoning:

 1 tsp chicken bouillon powder

 1 tsp YumYum (MSG)

 ½ tsp salt

 ½ tsp sugar

 ½ tsp white pepper

 1 tbsp cooking oil

 1 tsp sesame oil

 1 tsp cooking wine

Steps

1. Prepare the Chicken:
   Place the sliced chicken in a large bowl.

2. Velveting Process:

   • Add baking soda and water, then mix well, ensuring the chicken is evenly coated.
   • Sprinkle in the cornstarch and stir until all the liquid is absorbed.

3. Season the Chicken:

   • Add the chicken bouillon powder, salt, sugar, YumYum (MSG), sesame oil, and cooking wine.
   • Mix thoroughly until the chicken is well coated with the seasoning.

4. Resting Time:

   • Cover the bowl and let the chicken for at least an hour or rest overnight in the fridge for maximum tenderness.
   • If you’re not using it the next day, you can freeze it for up to a month.

Now your velveted chicken is ready to use in any stir-fry, noodle, or fried rice dish. This simple method will transform your home cooking with that juicy, flavourful, and restaurant-style texture!

You can clearly see the difference between velveted and non-velveted chicken. The velveted chicken on the left appears shinier, softer, and more tender, while the non-velveted chicken on the right shows visible fibers, indicating a drier and tougher texture.