Velveted Chicken Stir
@thatdudecancook demonstrates the Chinese velveting technique to create incredibly tender and juicy chicken, perfect for a quick and flavorful stir-fry.
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@thatdudecancook demonstrates the Chinese velveting technique to create incredibly tender and juicy chicken, perfect for a quick and flavorful stir-fry.
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In a medium bowl, combine the egg white, soy sauce, mirin, cornstarch, and salt. Whisk until smooth to create the velveting marinade.
Add the thinly sliced chicken to the marinade and stir until every piece is fully coated.
Bring a large pot of water to a rolling boil.
Carefully add the marinated chicken to the boiling water. Stir gently to separate the pieces and cook for about 30-45 seconds, just until the outside of the chicken turns white.
Using a spider strainer, immediately remove the chicken from the pot and place it on a wire rack to drain completely.
Heat a wok over high heat. Add the sliced onions and stir-fry briefly, then add the drained, velveted chicken.
Add the oyster sauce and toss everything together, stir-frying until the chicken is cooked through and coated in the sauce.
Plate the chicken and garnish with optional chopped chives before serving.
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