Velveting Meat: A Tenderizing Secret
A classic Chinese cooking technique that tenderizes meat, making it incredibly soft and juicy by coating it in a mixture of egg white and cornstarch before stir-frying or deep-frying.
Ingredients
- 450 gram thinly sliced meat such as chicken breast
- 1 large egg white
- 2 tablespoon cornstarch
- 1 tablespoon soy sauce light
- 1 teaspoon sesame oil optional
- 1 tablespoon Shaoxing wine optional
- 2 cup high-smoke-point oil for deep frying or oil-blanching
Instructions
- Slice your chosen meat thinly against the grain (about 1/8 to 1/4 inch thick).
- In a medium bowl, combine the egg white, cornstarch, light soy sauce, sesame oil (if using), and Shaoxing wine (if using). Mix well until smooth and no lumps remain.
- Add the sliced meat to the mixture and toss thoroughly to ensure every piece is evenly coated. This coating is crucial for tenderness.
- Marinate the meat for at least 15 minutes at room temperature, or cover and refrigerate for up to 2 hours for deeper flavor.
- Heat the high-smoke-point oil in a wok or deep pot over medium-high heat until it reaches approximately 350-375°F (175-190°C).
- Carefully add the velveted meat to the hot oil in small batches. Use chopsticks or tongs to separate the pieces and prevent them from clumping together. Fry for 1 to 2 minutes, until the meat is just cooked through and turns opaque with a light golden hue. Do not overcook, as it will continue cooking in subsequent steps if part of a dish.
- Remove the velveted meat with a slotted spoon or fine-mesh skimmer and drain excess oil on a paper towel-lined plate. The meat is now perfectly tender and ready to be added to your stir-fries, soups, or other recipes.
Notes
For best results, slice meat thinly against the grain. Ensure oil is at a high-smoke-point (like vegetable or peanut oil) for deep-frying. If stir-frying, you can blanch the meat in boiling water for 1 minute instead of oil-blanching, then drain before adding to your stir-fry.