Master Recipe for Velveting Chicken

Preparation info
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By Irene Kuo

Published 1977

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  • 1 pound boneless and skinless chicken breasts (about 2 pounds with bone in)


Boning and Cutting the Meat

If you have to bone the breast meat yourself, follow these steps: 1) Remove the skin, 2) cut through the meat along the breast ridge, then cut in scraping motions over the rib cage to free the meat as- you pull it with your other hand. Trim off the fat and membrane, and separate the 2 tubular fillets from the breast meat. You now hav