Have you learned the secret of velveting your chicken? Have you ever had a memorable broccoli beef dish or even have a memory of the pork strips in your favorite Hot and Sour Soup where the protein basically melted in your mouth? You can bet that a method called velveting was probably used. Velveting your protein is the secret that many Asian Restaurants utilize when marinating in order to maximize tenderness. I never could figure out how to achieve that amount of tenderness until I did a little research.
Try adding this technique of velveting to some of my Asian Recipes or your own and you won’t be disappointed! Check out my recipes for Hot and Sour Soup, Broccoli Beef, Spicy Drunken Chicken, and Kung Pao Chicken!
Using this method is definitely a game-changer and you will find more reasons to use it over and over again. Let me know how this technique works for you in the comments below. As always, thanks for Spending Time in My Kitchen!
How to Velvet Your Protein
30
minutesIngredients
1 lb 1 Chicken or pork
1/2 tsp 1/2 Baking soda
1 Tbl 1 Cornstarch
1 Tbl 1 Shaoxing wine, or Mirin
1/2 Tbl 1/2 Tamari or soy sauce, low sodium
1 1 Egg white
Directions
- Follow the individual recipe that you are preparing and cut your protein into small pieces or matchbook sizes like I do if I was making my Hot and Sour Soup Recipe.
- Whisk the remaining ingredients together well and place them in a bowl.
- Add your protein to the bowl and marinate for a minimum of 30 minutes.
- After marinating, cook your protein in hot oil or blanch in boiling water and cook till it’s about 80% complete. Drain and set aside.
- You are now ready to finish off your dish as per the directions on the individual dish you are preparing.
- Enjoy!
Did you make this recipe?
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