Last Updated：2025/12/29
Sentence
Blanching
cut
and
specially
marinated
chicken
in
oil
or
water
prior
to
stir-frying
is
a
technique
common
to
Chinese
restaurant
kitchens.
The
20-second
bath
tenderizes
the
chicken
remarkably,
hence
the
process
has
been
dubbed
"velveting"
in
English.
Velveted
chicken
is
half-cooked,
will
not
stick
to
the
pan,
and
needs
almost
no
oil
when
stir-fried.
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Blanching cut and specially marinated chicken in oil or water prior to stir-frying is a technique common to Chinese restaurant kitchens. The 20-second bath tenderizes the chicken remarkably, hence the process has been dubbed velveting
in English. Velveted chicken is half-cooked, will not stick to the pan, and needs almost no oil when stir-fried.
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