Velveting is a traditional Chinese technique of marinating meat and seafood, ensuring that it is silky, moist and tender. This is our Velveted Chicken Stir-Fry on a Crispy Lo Mein Pancake.
In a medium size container add the cronstarch, baking soda, canola oil, Shaoshing wine and salt and stir to combine, Add the sliced chicken and toss to coat. Cover and refrigerate the chicken overnight to marinate.
In a small bowl add the cornstarch, water, oyster sauce, sesame oil, rice wine, soy sauce and chicken stock and stir to combine. Set aside while you fry the noodles and make the stir-fry.
In a non-stick skillet over medium-high heat, add 1 tablespoon of the peanut oil. Add the Lo Mein noodles and flatten with a spatula to make a thick pancake. You can work in batches and make small noodle pancakes. Fry the noodle pancake until just brown and lightly crispy, about 3 minutes. Gently turn over the noodle pancake and fry the other side, another 3 minutes. Place the noodle pancake on a serving plate and tent with foil while you make the stir-fry.
Return the skillet or a wok to medium-high heat and add the remaning 1 tablespoon of peanut oil. Add the ginger and garlic and quickly stir-fry, then add the velveted chicken. Stir-fry the chicken until opaque and cooked through, 3 minutes. Add the mushrooms, red pepper and bok choy and continue to stir-fry until the vegetables are tender, 1-2 minutes.
Stir in the sauce and let it boil, stir-frying to coat the chicken and vegetables. Spoon the stir-fry chicken over the Lo Mein noodle pancake and serve hot.
Use the same velveting technique for beef, pork, duck or seafood. Shellfish is best for a stir fry since it holds it's shape. Try prawns or lobster.