A fundamental Chinese cooking technique to tenderize and protect meat, ensuring it remains incredibly juicy and silky-smooth during stir-frying or other high-heat cooking methods.
Master Velveting for Tender Meats
A fundamental Chinese cooking technique to tenderize and protect meat, ensuring it remains incredibly juicy and silky-smooth during stir-frying or other high-heat cooking methods.
Ingredients
- 1 lb boneless skinless chicken breast or thigh
- 1 large egg white
- 1 tbsp cornstarch
- 1 tbsp cold water
- 0.25 tsp baking soda (optional
Instructions
- Pat the sliced meat dry with paper towels.
- In a medium bowl, combine the egg white, cornstarch, cold water, and optional baking soda. Whisk until well combined and smooth.
- Add the sliced meat to the slurry, ensuring each piece is thoroughly coated.
- Cover the bowl and refrigerate for at least 20-30 minutes, or up to 1 hour. This allows the mixture to penetrate and tenderize the meat.
- Proceed with your recipe: you can blanch the meat in hot water or oil for 30-60 seconds until 80% cooked, or add it directly to a stir-fry.
Notes
For best results, allow the meat to sit with the velveting mixture for at least 30 minutes, or up to an hour in the refrigerator. This technique works wonderfully with chicken, pork, and beef. You can skip the egg white if desired, using just cornstarch and a bit more water for a simpler velvet. Baking soda is optional but significantly enhances tenderness, especially for tougher cuts.
