A classic Chinese cooking technique to make meat incredibly tender and moist, perfect for stir-fries and other quick-cooking methods. It involves coating meat in a cornstarch and egg white mixture.
Velveting Meat: Chinese Cooking Secret
A classic Chinese cooking technique to make meat incredibly tender and moist, perfect for stir-fries and other quick-cooking methods. It involves coating meat in a cornstarch and egg white mixture.
Ingredients
- 1 lb beef sirloin or chicken breast sliced thinly against the grain
- 1 egg white large egg
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce light
- 1 teaspoon Shaoxing wine optional
- 1 teaspoon sesame oil optional
- 1 tablespoon vegetable oil for marinating
Instructions
- Slice your chosen meat (beef, chicken, or pork) into thin, uniform pieces against the grain. Pat them dry with paper towels.
- In a medium bowl, combine the egg white, cornstarch, soy sauce, Shaoxing wine (if using), and sesame oil (if using). Mix until smooth.
- Add the sliced meat to the marinade, ensuring every piece is thoroughly coated. Use your hands to mix if necessary.
- Cover the bowl and marinate in the refrigerator for at least 15-30 minutes. For tougher cuts, you can extend this to an hour.
- Heat a wok or large pan with 1-2 tablespoons of vegetable oil over high heat. Add the velveted meat (do not overcrowd the pan; cook in batches if necessary).
- Stir-fry quickly for 1-2 minutes until the meat is just cooked through and the coating is set and slightly opaque. Remove from the pan and set aside. The meat is now ready to be added to your main stir-fry or other dishes.
Notes
For best results, slice meat thinly and uniformly. Ensure each piece is fully coated. Blanching meat quickly in hot water or oil before stir-frying helps set the coating and prevents sticking. This technique works well with beef, chicken, and pork.
