Velveting is a Chinese technique used in stir-fry dishes that leaves meat succulent even after frying. It works well in this classic Filipino noodle dish.
Course
Main
Cuisine
Asian
Keyword
pancit, chow mein, noodles, Filipino food, pancit canton
Prep Time20minutes
Cook Time30minutes
Total Time50minutes
Servings4
AuthorJean | Lemons + Anchovies
Ingredients
For the Chicken
3bonelessskinless chicken thighs, cut in bite-size pieces
Roughly 2 - 21/2 teaspoons corn starch
1-2tablespoonsoyster sauce
1teaspoonlow sodium soy sauce
Note: traditionally an egg white is added to the process but I find that it's not necessary
For the Noodles
8ouncepackage pancit canton noodlesI use Excellent brand
Marinated Chicken above
Half small cabbagechopped
Half bunch kalechopped
2carrots
1onion
1cupgreen beans
2-3ounceswhole grain pastaangel hair or spaghetti, optional
2cupschicken stock
oil
Onion powderfew dashes or to taste
Soy saucefew tablespoons
Oyster sauce2-3 tablespoons or to taste. You an also use lo-mein sauce from the Asian aisle
Lemon wedges and ground white pepper for serving
Instructions
Velvet Chicken
Toss all the chicken ingredients together in a bowl--chicken, corn starch, soy sauce, oyster sauce. Allow the marinade to sit for 30 minutes to build flavor but if in a hurry, the technique will work without the wait.
Cook the Noodles
In a wok or large skillet/pot, heat two to three tablespoons oil over medium high heat. Add the chicken pieces, tossing occasionally, and cook until the meat has slightly browned, about three to four minutes. Transfer the chicken to a large bowl and set aside.
Using the same skillet (don't clean out the flavorful bits from the chicken) add another tablespoon or two of oil if needed and turn up the heat to high. Cook the onion for one two minutes then add the carrots and green beans. Cook for an additional minute or two. Season with a few dashes of onion powder. Next add the kale, soy sauce and oyster sauce and cook for about three minutes. Turn down the heat if the vegetables brown too quickly. Transfer the vegetables to the same bowl as the chicken and set aside.
In the same skillet, add the chicken stock and bring to a boil. Scrape the bits that have stuck to the pan as the stock comes to a boil. If using the whole grain pasta add them to the skillet first and cook them for about two minutes followed by the canton noodles. Lower the heat a little . The crispy canton noodles will soften in the liquid fairly quickly but you can the noodles soften uniformly by pressing them into the liquid and tossing them around with tongs or a spatula. Once the noodles/pasta have been moistened by the liquid add the chicken and vegetables and cabbage and toss everything together. Lower the heat, cover and allow the noodles to cook further. Check for doneness after five minutes. The noodles should be done. Taste for additional seasonings and plate and garnish with white pepper and lemon wedges. Enjoy.
Recipe Notes
This is a loosely-measured recipe but it would be difficult to get wrong. Use the smaller measurements and adjust seasonings to taste.