Velveted Chicken or Shrimp

Velveted Chicken or Shrimp
Photo by


  • 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
  • 4 cups water (for velveting in water) or 3 to 4 cups corn, peanut, or canola oil (for velveting in oil)
  • 1 large or extra-large egg white
  • 1 tsp. kosher salt
  • 1 Tbs. cornstarch
  • 1 Tbs. good-quality Chinese rice wine or dry sherry

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


Best Wine Deals

See More Deals

Snooth Media Network