Velveting Chicken

For that Chinese restaurant effect.

(chicken and black bean above)

Ingredients

• Boneless skinless chicken breast or thighs

• 3 tablespoons water

• 2 tsp soy sauce

• 2 tsp cornstarch

• 1 tsp vegetable oil
  

Instructions

1. Slice your chicken into 1 ½ to 2 inch pieces, about ¼ inch thick (slice across the grain, especially if using chicken breast).

2. Add the water and soy sauce to the chicken in a medium bowl, and mix until the chicken is well-coated.

3. Set aside for 5-10 minutes. In that time, most of the liquid will be absorbed into the chicken.

4. Add the cornstarch and vegetable oil and mix again until everything’s incorporated and the chicken is coated.

5. For the best results, let the chicken sit for 15 to 20 minutes to marinate.

6. 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.

7. 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. Remember you will be cooking the chicken again in your stir-fry, so avoid overcooking it during the pre-cook process.

8. Get on with your stir fry/chicken dish and add the chicken towards the end.