Velvet

To velvet is to coat thin slices of meat or seafood in a light marinade of egg white, cornstarch, rice wine and salt, then briefly cook them in hot water or oil before you finish the dish. It is a Chinese restaurant method that gives chicken, pork, beef and shrimp a smooth, soft, almost silky texture in a stir-fry. Some home cooks use a pinch of baking soda instead of or alongside egg white, mostly for beef.

How to do it

1. Slice the meat thinly, across the grain, about 5 mm (¼ inch) thick.
2. For 450 g (1 lb) meat, mix 1 egg white, 1 tablespoon cornstarch (cornflour in the UK), 1 tablespoon Shaoxing wine, ½ teaspoon salt and 1 teaspoon oil.
3. Toss the meat to coat. Marinate in the fridge for 15 to 30 minutes.
4. Bring a pot of water to a gentle simmer and add a spoon of oil.
5. Add the meat, separating the slices, and cook for 30 to 60 seconds, just until the outside turns white. It does not need to cook through.
6. Drain well.
7. Stir-fry it as the recipe says. It will finish cooking with the sauce.

Restaurants often velvet in oil heated to about 120 to 150°C (250 to 300°F) instead of water. Water is easier and less messy at home.

How to tell it is done

After the first cook, the slices are opaque white on the outside, soft, and still slightly pink inside. After the stir-fry, chicken is cooked through to 74°C (165°F), and the slices feel tender and slippery, not chewy.

Why it works

The cornstarch and egg white form a thin coating that sets in the hot water. It shields the meat from the very high heat of the wok, so the surface does not tighten and squeeze out moisture. The coating also helps the sauce cling.

Common mistakes

• Thick slices. The coating cannot protect the middle, and they cook unevenly.
• Boiling hard. The coating rubs off and the meat toughens.
• Overcooking at the first step. It will cook again in the stir-fry.
• Not draining. Water dilutes the sauce and stops the wok from searing.
• Too much baking soda. It gives a soapy taste. Use about ¼ teaspoon per 450 g (1 lb) and rinse.