Jirou chao qincai, or stir-fried chicken and celery, showcases why the Chinese technique of velveting is the secret to succulent meat.
Marinating meat before cooking is an essential step in most stir-fries.
In this jirou chao qincai recipe from Beijing home cook Deng Haiyan, a mix of egg white and cornstarch coats the chicken, and a quick blanching in a little oil in the wok preserves its succulence—a technique called velveting. The bright, crunchy celery contrasts beautifully with the silky texture and delicate flavor of the chicken.Featured in 'A Stir-Fry Education' by Lillian Chou.Order the SAVEUR Selects Nitri-Black Carbon Steel 14-Inch Wok here.
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