This Chinese culinary technique ensures exceptionally tender and moist meat for stir-fries and other dishes. It involves coating protein with a mixture of cornstarch, egg white, and seasonings.
Master Meat Velveting
This Chinese culinary technique ensures exceptionally tender and moist meat for stir-fries and other dishes. It involves coating protein with a mixture of cornstarch, egg white, and seasonings.
Ingredients
- 1 pound chicken breast or thigh
- 1 tablespoon cornstarch
- 1 teaspoon Shaoxing wine (optional)
- 0.5 teaspoon light soy sauce
- 0.25 teaspoon baking soda (optional for beef)
- 1 tablespoon vegetable oil
- 4 cup water or broth (for blanching)
Instructions
- Slice meat against the grain into thin, bite-sized pieces.
- In a medium bowl, combine cornstarch, egg white, Shaoxing wine (if using), soy sauce, and baking soda (if using). Mix well to form a slurry.
- Add the sliced meat to the bowl and mix thoroughly, ensuring each piece is evenly coated. For best results, use your hands.
- Marinate the coated meat for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
- Bring a pot of water or chicken broth to a gentle simmer (not a rolling boil) over medium heat.
- Carefully add the marinated meat to the simmering liquid, separating pieces with chopsticks or a spoon to prevent clumping. Do not overcrowd the pot; cook in batches if necessary.
- Cook for 30-60 seconds, or until the meat is just cooked through and turns opaque. The coating should appear slightly translucent and silky.
- Immediately drain the meat using a colander or slotted spoon. For a cleaner finish, you can quickly rinse it under cold water to stop cooking and remove any excess starch, then pat dry.
- Your velveted meat is now ready to be added to your favorite stir-fries, soups, or other recipes. It will remain tender and moist throughout the final cooking stage.
Notes
Adjust seasoning to taste. For an even richer result, marinate for 30 minutes to an hour. Baking soda can be added for extra tenderness, especially with beef, but use sparingly (a tiny pinch). After velveting, the meat is usually stir-fried, added to soups, or quickly tossed with vegetables.
