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