How to Velvet Meat

Method4 steps · about 55 min

1. 1

   Step 1: Pat the meat dry and drain well. Use one pound of boneless chicken, beef or pork cut into 1/2-inch-thick strips.

   Uses 1 pound boneless chicken (or beef or pork), cut into 1/2-inch-thick strips

2. 2

   Step 2: Whisk the egg white (1), Chinese rice wine (1 tablespoon), 1 tablespoon marinade oil, cornstarch (1 tablespoon) and salt (1/2 teaspoon) until smooth and frothy. Add the meat and marinate in the refrigerator for about 30 minutes. Drain in a colander. Choose either the water route in step 3 or the oil route in step 4; do not perform both.

   Marinate meat · 30 minUses Prepared raw meat · 1 egg white · 1 tablespoon Chinese rice wine · 1 tablespoon oil · 1 tablespoon cornstarch · 1/2 teaspoon salt

3. 3

   Step 3: Water route: Put about 2 inches of water and the separate 1 tablespoon of oil in a pot over high heat. Bring to a boil, then reduce to medium-low. Add the drained marinated meat and stir to separate it. Return to a gentle simmer and, once barely bubbling, cook for about 1 minute, stirring occasionally. Remove with a slotted spoon and drain. The velveted meat is ready for a stir-fry or other recipe; complete its cooking in that recipe before serving. Skip step 4.

   Water-route velveting · 1 minUses Drained marinated meat (water route only) · water · 1 tablespoon oil

4. 4

   Step 4: Alternative oil route: Heat enough canola or peanut oil for about 3 inches in a pot over medium heat, so the meat can be fully submerged. Add the drained marinated meat and cook for about 3–5 minutes, stirring as needed, until lightly browned. Remove with a slotted spoon and drain. The velveted meat is ready for a stir-fry or other recipe; complete its cooking in that recipe before serving.

   Oil-route velveting · 5 minUses Drained marinated meat (alternative oil route only) · Canola or peanut oil, enough for about 3 inches in the pot