Velveting is a Chinese cooking technique commonly used in stir-frying. Meat or seafood are marinated in a mixture of egg white, cornstarch and rice wine, and then briefly blanched in oil or water before finishing off in the stir-fry process with other ingredients. The marinade acts as protective coat which seals moisture and keeps the meat from overcooking, resulting in meat morsels that are silky soft and lusciously tender.
Here are a few recipes I use this method:
Black Pepper Chicken-chicken pieces are stir-fried with bell peppers and generously seasoned with black pepper
Beef Broccoli-tender beef slices and verdant broccoli florets marry beautifully in a savory oyster-flavored sauce
Green Bean Chicken-crisp green beans take center stage in this delicious stir-fry dish!
Try velveting meat and shrimp for noodle favorites such as Miki Bihon and Pancit Guisado
- 1 pound boneless chicken, beef or pork, cut into ½ thick strips
- 1 egg white
- 1 tablespoon Chinese rice wine
- 1 tablespoon oil
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 1 tablespoon oil
- canola or peanut oil
- Wash chicken and drain well.
- In a bowl, combine egg white, Chinese wine, oil, cornstarch and salt. Whisk together until smooth and frothy. Add chicken and marinate in the refrigerator for about 30 minutes. In a colander, drain chicken.
Velveting in Water
- In a pot over high heat, combine about 2-inch deep of water and 1 tablespoon of oil. Bring to a boil. Reduce heat to medium low and immediately add chicken, stirring to disperse. Bring water back to a gentle simmer and once it’s barely bubbling, continue to cook chicken for about 1 minute, stirring occasionally. With a slotted spoon, remove chicken from pot and drain well.
Velveting in Oil
- In a pot over medium heat, heat about 3-inch deep of oil (meat should be fully submerged in oil). Add meat and cook, stirring as needed, for about 3 to 5 minutes or until lightly browned. With a slotted spoon, remove chicken from pot and drain well.
HOW TO ROAST CHESTNUTS
Chestnuts roasting on an open fire
Jack Frost nipping at your nose
Yuletide carols being sung by a choir
And folks dressed up like Eskimos
Everybody knows a turkey and some
Mistletoe help to make the season bright
Tiny tots with their eyes all aglow
Will find it hard to sleep tonight
They know that Santa’s on his way
He’s loaded lots of toys and goodies
On his sleigh
And every mother’s
Child is gonna spy to see if
Reindeer really know how to fly
And so, I’m offering this
Simple phrase to kids from
One to ninety-two
Altho’ it’s been said many times
“Merry Christmas to you”
24 days to Christmas, you guys, and nothing says happy holidays better than the welcoming aroma of roasting castanas! Here’s a quick guide on how to roast chestnuts at home using your oven. Enjoy!
- Using a sharp knife, cut a small X on the rounded side of each chestnuts to prevent them from exploding during roasting. In a large bowl, soak chestnuts in hot water for about 1 to 2 minutes.
- Arrange chestnuts with cut side down on a rimmed baking sheet and lightly sprinkle with water. Roast in a 350 F oven for about 15 to 20 minutes.
- Remove from oven and transfer into a bowl. Cover with a towel for about 10 to 15 minutes to allow to steam. While still warm, quickly peel skins. If becoming hard to peel, warm them in the oven for a few minutes.
- Store peeled chestnuts in a airtight container or resealable bag, they will keep well in the fridge for about 3 days.