Velvet Meat: Restaurant Technique
Discover the secret to incredibly tender and flavorful meat, often used in Asian cuisine, by applying this simple velveting marinade technique before cooking.
Ingredients
- 1 pound chicken breast thinly sliced
- 1 tablespoon light soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch
- 0.25 teaspoon baking soda
- 1 tablespoon water or Shao Xing wine
- 1 teaspoon sesame oil optional
Instructions
- Pat your chosen meat (chicken, beef, or pork) thoroughly dry with paper towels. Slice it thinly against the grain for stir-fries or into bite-sized pieces.
- In a medium bowl, combine the light soy sauce, rice vinegar, cornstarch, baking soda, and water (or Shao Xing wine). Whisk until smooth and no lumps of cornstarch remain.
- Add the sliced meat to the marinade, ensuring each piece is fully coated. For an extra layer of flavor, drizzle in sesame oil and mix well.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. Do not marinate for longer than 2 hours as baking soda can significantly alter the texture if over-marinated.
- When ready to cook, drain any excess liquid from the meat and proceed with your recipe, such as a stir-fry, deep-frying, or pan-frying.
Notes
This marinade works wonders on thinly sliced chicken, beef, or pork. Marinate for at least 30 minutes, or up to 2 hours for best results. Always pat meat thoroughly dry before marinating and drain any excess liquid before cooking.