Velveting is a Chinese practice of tenderizing meat (such as chicken, beef, lamb, pork etc) using one of 2 methods but ultimately a method of marinating and precooking meat. It enables super quick dishes and as mentioned, silky tender meat for stir fries and soups etc. The benefit of using this method is that it will tenderise almost every cut of meat to silky smooth consistency this cheaper secondary cuts can be used.
Ultimately its the reason why the meat from the local chinese restaurant or take away is so silky soft and why no matter what, your stir fries at home just aren't the same… Well no more!
Chinese restaurants often boil or poach the meat in oil but the methods below use water which is simpler, cheaper and healthier for the home cook.
The 2 methods used are very similar except for the first one uses more ingredients and a long time to marinate.
Corn Flour & Egg White Method
Ingredients
- 500gms of thinly sliced meat
- 1 tablespoon Corn Flour
- Egg yolk from one large egg
- 1 tablespoon Shaoxing Rice Wine
- Good Pinch of Sugar
- Good Pinch of Salt
- 1 Teaspoon Soy Sauce (optional)
Method
Mix all the ingredients (except the meat) into a glass or ceramic bowl and mix well to combine. Add the meat and coat well then cover with cling wrap and refrigerate for at least 1 hour but preferably 2.
After marinating, lightly rinse the meat under cold water.
Bring at least 4 litres of water to the boil and throw in the meat making sure each piece of meat is separated in the water. Boil for no more than one minute then scoop out the meat and immediately rinse under cold water.
Shake any excess water off then store covered in the fridge for up to 48 hours before using in a stir fry or soup. NOTE: You now add the meat at the end of the stir fry with the sauces instead of at the beginning.
BiCarb Soda Method
Ingredients
- 500gms of thinly sliced meat
- 1 tablespoon BiCarb Soda
- 1 tablespoon Shaoxing Rice Wine
- 1 Teaspoon Soy Sauce (optional)
Method
Mix all the ingredients into a glass or ceramic bowl and mix well to combine. Cover with cling wrap and refrigerate for a 30-45 minutes.
Wash really well under cold water. You want to remove as much of the BiCarb as possible otherwise it will foam up when boiling.
Bring at least 4 litres of water to the boil and throw in the meat making sure each piece of meat is separated in the water. Boil for no more than one minute (don’t worry, you will still get a little foam, its the remaining BiCarb boiling off) then scoop out the meat and immediately rinse under cold water.
Shake any excess water off then store covered in the fridge for up to 48 hours before using in a stir fry or soup. NOTE: You now add the meat at the end of the stir fry with the sauces instead of at the beginning.