Velveted Chicken or Shrimp

Velveted Chicken or Shrimp
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  • 1 tsp. kosher salt
  • 1 Tbs. good-quality Chinese rice wine or dry sherry
  • 1 lb. fresh skinless, boneless chicken breast, cut in cubes, nuggets, or shreds; or 1 lb. shrimp or scallops (or a combination), shrimp butterflied, scallops halved if large
  • 1 large or extra-large egg white
  • 1 Tbs. cornstarch
  • 4 cups water (for velveting in water) or 3 to 4 cups corn, peanut, or canola oil (for velveting in oil)

In a mini food processor, blend the egg white, salt, wine, and cornstarch until thick and smooth, about 2 minute. Or mix the ingredients by hand, smoothing lumps with your fingers and beating with a fork to thicken slightly. With your hands, toss the chicken or fish with the marinade to evenly c...

View full recipe at Fine Cooking


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