Velveted chicken stir fry

Velveting is a two-step Chinese process: coat the chicken in a protective, semi-alkaline layer of starch and protein, then blanch it in water or oil to set that coating, which seals in the moisture.

Slice two medium breasts thinly into strips a quarter to an eighth of an inch thick.

Marinate in the egg white, neutral oil, cornstarch, baking soda and salt.

After 20 minutes, bring two to three quarts of water to a boil in a wok or sauce pot and add a long squeeze of oil to keep the starched pieces separate.

Drop in all the marinated chicken and blanch 60 to 90 seconds, until it has plumped up by about 50 percent and is cooked through, then lift out to a plate. Chinese restaurants blanch in oil at around 350F instead.

The starch and protein layer insulates the meat and prevents moisture loss, the alkaline marinade denatures the protein fibers so they contract slower, and the baking soda inhibits the proteins bonding.

Drop the chicken into very hot oil in the wok and stir fry a couple of minutes to bring in some browning.

Add equal parts soy, mirin and chicken stock with five to 10 grams of cornstarch, bring to a simmer and reduce until thick. Vegetables or noodles can go in here.