Have you ever tried to recreate your favourite Chinese takeout dish and home only to find it just never quite matches up? Though you can probably come close to the flavours, there are a lot of ancient techniques and modern tricks that make restaurant-style Chinese food taste the way that it does. One of them that you will see (or rather taste) most often is the technique that goes into creating Velvet Chicken. But to find out how this technique was born, we need to go back to the beginning.
The History Of Chinese Cuisine
Chinese cuisine is among the oldest and most diverse in the world. With over 5000 years of history, it has evolved over time to become one of the most popular and influential cuisines globally. The origins of Chinese cuisine can be traced back to the Zhou Dynasty (1046-256 BC), where food was considered a symbol of social status and a medium for cultural expression. Chinese cuisine has always been heavily influenced by the principles of Taoism, which emphasises balance and harmony in all aspects of life, including food.
Over the years, Chinese cuisine has been shaped by various factors, including geography, climate, religion, and social customs. In the modern era, the globalisation of Chinese cuisine has been significant. Chinese restaurants can be found in almost every corner of the world, and many dishes have been adapted to suit the tastes and preferences of different cultures. Recently, the rise of fast food and convenience culture has also influenced how Chinese food is prepared and consumed.
What Is Velvet Chicken?
Enter Chinese velvet chicken, a technique that perfectly captures the essence of modern Chinese fast food. Velveted chicken is a type of stir-fried chicken dish that is coated in a cornstarch and egg white mixture before being quickly fried. The result is a tender and juicy chicken with a crispy exterior. The dish is then stir-fried with various vegetables and sauces, depending on the recipe.
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The dish's origins can be traced back to the Qing Dynasty (1644-1912) when it was originally known as "velvet fish" and was made with fish instead of chicken. The fish was coated in cornstarch and egg white, then quickly deep-fried and served with a sweet and sour sauce. Over time, the dish evolved to include chicken and various other types of meat.
Today, velveting chicken is a technique used in almost every Chinese restaurant and takeaway, both in China and abroad. Its popularity can be attributed to its simplicity, versatility, and the delicious, moist chicken it produces. The dish can be customised to suit individual tastes and preferences, with various vegetables, sauces, and spices added to create different flavour profiles.
The result is a chicken dish that is both familiar and innovative, a celebration of the rich history and vibrant presence of Chinese cuisine. It’s a technique that perfectly captures the evolution of Chinese food into modern fast food. With its blend of traditional and modern convenience, it is a simple way to elevate your Chinese cooking at home.