Velveted Chicken Stir-Fry (Velveting Technique Demo)

Steps

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1. 1
   Slice two medium chicken breasts thinly into strips about 1/4 to 1/8 inch thick, yielding roughly 450g/1lb of meat.
   ▶ ≈11:24
2. 2
   Toss the chicken strips with egg white, neutral oil, cornstarch, baking soda, and salt; let marinate for about 20 minutes to tenderize and help retain moisture.
   ▶ ≈11:31
3. 3
   Bring about 2-3 quarts of water to a boil in a wok or saucepot, then add a generous drizzle of oil to keep the strips from sticking together.
   ▶ ≈11:57
4. 4
   Drop the marinated chicken strips into the boiling water and blanch for about 60-90 seconds, until they plump up by roughly 50% and are cooked through, then remove and set aside.
   ▶ ≈12:10
5. 5
   Heat oil in a wok until very hot, then stir-fry the blanched chicken strips for a couple of minutes to develop some browning.
   ▶ ≈13:04
6. 6
   Add equal parts soy sauce, mirin, and chicken stock along with 5-10g cornstarch, then simmer and reduce until the sauce thickens. Optionally toss in vegetables or noodles to finish the dish.
   ▶ ≈13:11