Fast or Fancy

Velveting Meat

Prep: 30m

Cook: 0m

Servings: 1 lb.

Velveting is a technique used in Asian cooking to tenderize protein, usually in preparation to stir-fry and often in order to use cheaper cuts of meat. Velveting creates a smoother texture often described as “silky.” While not mandatory it will get you much closer to that “restaurant taste.”

—Ingredients—

Fast

  • 1 lb meat, cubed or sliced
  • 1 1/2 tsp baking soda

Fancy

  • 1 lb meat, cubed or sliced
  • 1/2 tsp salt
  • 1 tbsp cornstarch
  • 1 tbsp oil
  • 1 tbsp Shaoxing wine
Flavor enhancers
  • 1 tsp sesame oil
  • 1 tsp MSG
  • 1/2 tsp white pepper
  • 1 tsp boullion powder
  • 1 tsp oyster sauce
  • 1 tsp soy sauce

—Method—

Fast Method
  1. Coat the chicken with the baking soda.
  2. Add up to 2 tsp flavor enhancers (optional)
  3. Refrigerate for 30 minutes maximum.
  4. Rinse thoroughly.
Fancy Method
  1. Beat the egg whites until loose, then add the cornstarch, cooking wine, and salt. Mix until combined.
  2. Add one or more of the flavor enhancers. You may need to add additional corn starch if you add more liquid. Add 1/2 tsp at a time and mix thoroughly until returned to a slurry.
  3. Coat the meat in the mixture.
  4. Refrigerate for at least 30 minutes to help the coating adhere. Overnight is okay.
  5. Bring a pot of water to boil. Add 1 tbsp of oil.
  6. Blanch the meat in the water and stir until the outside darkens or whitens, ~1 minute. The meat will still be raw inside; it will finish cooking when added to the final dish.

—Notes—

  • Xioxing wine can be replaced by cooking sake or dry sherry
  • Note 2
  • Note 3

—Serving Ideas—

Still testing:

How necessary is boiling?

30m vs. overnight?

fast vs. fancy

egg white?

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