Velveting Meat: Pro Tenderizing
A fundamental Chinese cooking technique to tenderize meat, ensuring it remains succulent and moist throughout the cooking process. It typically involves marinating meat with ingredients like cornstarch, egg white, and a touch of baking soda before cooking.
Ingredients
- 500 g meat (chicken beef
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 0.25 teaspoon baking soda (optional
- 1 large egg white
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil (or neutral oil for coating)
Instructions
- Slice or dice your chosen meat against the grain into uniform pieces.
- In a bowl, combine the meat with soy sauce and Shaoxing wine. Mix well and let sit for 5 minutes.
- If using, add baking soda and mix thoroughly. Let sit for another 10-15 minutes (no more than 30 minutes for baking soda).
- Add the egg white and cornstarch to the meat. Mix vigorously until every piece is coated and the marinade is absorbed, forming a paste-like coating.
- Drizzle the sesame oil (or neutral oil) over the meat and mix again. This creates a protective barrier.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
- To cook, you can either blanch the meat in simmering water or hot oil for 30-60 seconds until just cooked through, then drain and proceed with your stir-fry. Alternatively, add the velveted meat directly to a hot wok with oil and stir-fry quickly until cooked.
Notes
This technique is versatile for chicken, beef, pork, and seafood. Adjust marination time for baking soda; do not exceed 30 minutes. Blanching briefly in hot water or oil before stir-frying ensures maximum tenderness and clean stir-fries. For direct stir-frying, ensure high heat and avoid overcrowding the pan.