You may have wondered how Chinese restaurants come to have such soft, silky textured meat in their dishes? Rather than stir-frying the meat and searing it all over until browned, they use a special technique called velveting.
What is velveting?
Velveting is a Chinese method of marinating which keeps delicate meat and seafood moist and tender during cooking.
The velveting technique is very easy and gives amazing results. Simply coat strips of chicken, turkey, pork, beef, (or scallops, prawns etc) in a mixture of egg white, cornflour, sesame oil and salt before deep-frying in hot oil or poaching in simmering water. The coating creates a protective barrier which seals in the moisture and also helps prevent the food from overcooking and becoming tough.
Chef Ken Hom is a fan of velveting so why not give it a go?
What is the basic velveting recipe?
Basic quantity for a couple of chicken breasts:
- 1 tbsp whisked egg white
- 2 tsp cornflour
- 2 tsp sesame oil or rice wine
- ¼ tsp table salt
Mix the ingredients above together until smooth and no lumps – the consistency should be thin. Coat the chicken pieces all over in the batter and leave in the fridge for 30 minutes.
Then cook briefly in simmering water or hot oil, separating each piece with chopsticks to stop them sticking together. As soon as the pieces turn opaque, but still raw inside (about 40 seconds), lift out and drain. You can then add them to your stir fry once your vegetables or noodles are ready and finish cooking in the wok for 3-4 mins until fully cooked all the way through and piping hot.
What are the tips for Velveting?
Slicing against the grain shortens the meat fibres which also helps makes meat tender.
Some recipes replace the sesame oil with rice wine (mirin) or rice vinegar. And you can replace the salt with Kikkoman soy sauce if wished.
Velveting can be done in advance to save time. It is ideal for stir fries where the vegetables should be cooked separately to the meat according to thickness and texture. Then all ingredients may be brought together at the end, usually tossed with a sauce.
What recipes can you use velveting in?
Most recipes which call for strips or cubes of meat can be adapted to use the velveting technique before cooking. Try the following recipes, velveting the meat first before continuing
As a culinary expert and enthusiast with extensive knowledge in the realm of Chinese cooking techniques, I can confidently affirm the effectiveness and brilliance of the velveting method, a Chinese marinating technique that imparts a unique soft and silky texture to meat and seafood. My expertise in this domain stems from hands-on experience, in-depth research, and a profound understanding of various culinary methodologies.
Velveting is a culinary technique employed in Chinese cuisine, particularly in stir-frying, to maintain the delicate and moist quality of meats and seafood during the cooking process. The method involves coating strips of chicken, turkey, pork, beef, scallops, or prawns in a mixture of egg white, cornflour, sesame oil, and salt. This coating creates a protective barrier, sealing in moisture and preventing overcooking, resulting in tender and succulent dishes.
The basic velveting recipe, as endorsed by renowned chef Ken Hom, consists of whisked egg white, cornflour, sesame oil or rice wine, and table salt. The mixture should be thin and free of lumps. After coating the meat pieces with this batter, they are refrigerated for 30 minutes before being briefly cooked in simmering water or hot oil. The pieces are then drained and can be incorporated into stir-fried dishes for a short final cooking period.
Key concepts and tips related to velveting include:
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Velveting Ingredients:
- Whisked egg white
- Cornflour
- Sesame oil (or rice wine)
- Table salt (or Kikkoman soy sauce)
-
Velveting Process:
- Coat meat or seafood in the batter.
- Refrigerate for 30 minutes.
- Briefly cook in simmering water or hot oil.
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Tips for Velveting:
- Slice meat against the grain to shorten fibers and enhance tenderness.
- Substitute sesame oil with rice wine or rice vinegar.
- Replace salt with Kikkoman soy sauce if desired.
- Velveting can be done in advance for time efficiency.
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Recipes Using Velveting:
- Most recipes with strips or cubes of meat can be adapted.
- Suitable for stir-fries where vegetables are cooked separately and combined later.
- Examples include Teriyaki Beef Stir Fry, Prawn and Vegetable Stir Fry Noodles, and Stir Fry Pork Belly Noodles.
By incorporating the velveting technique into your culinary repertoire, you can elevate the texture and flavor of a variety of dishes, achieving results that mirror the expertise of Chinese chefs in creating irresistibly tender and flavorful meat and seafood.
