How do I get my stir-fried beef or chicken so incredibly tender, like in Chinese restaurants? (i.e., the velveting technique).

Question

How do I get my stir-fried beef or chicken incredibly tender? Learn the 'velveting' technique used in Chinese restaurants for a silky texture.

Answer 1

The secret to incredibly tender stir-fried beef or chicken, like you find in Chinese restaurants, is a technique called 'velveting,' which involves marinating the meat in a mixture containing cornstarch and egg white before cooking. This creates a protective coating that keeps the meat moist and tender during the high-heat stir-frying process.

Detailed Explanation:

Velveting is a multi-step process that transforms ordinary meat into a melt-in-your-mouth delight. Here's a breakdown of the steps:

1. Slice the Meat: Cut the beef or chicken against the grain into thin, even slices. This is crucial for tenderness, as it shortens the muscle fibers.

2. Prepare the Marinade: In a bowl, combine the following ingredients for about 1 pound of meat:

   • 1 tablespoon cornstarch

   • 1 egg white (lightly beaten)

   • 1 tablespoon soy sauce

   • 1 tablespoon cooking wine (Shaoxing wine is ideal, but dry sherry can be substituted)

   • 1 teaspoon sesame oil

   • Pinch of white pepper (optional)

3. Marinate the Meat: Add the sliced meat to the marinade and mix well, ensuring that each piece is coated evenly. Let it marinate in the refrigerator for at least 30 minutes, or preferably for 1-2 hours. The longer the marinating time, the more tender the meat will become.

4. Blanch (Optional but Recommended): For even more tenderness and to prevent sticking in the wok, blanch the marinated meat briefly in hot water or oil.

   • Water Blanching: Bring a pot of water to a boil. Gently add the marinated meat and cook for about 30-60 seconds, or until the meat just turns opaque. Immediately remove the meat with a slotted spoon and drain well.

   • Oil Blanching: Heat about 1/2 cup of oil in a wok or pan over medium heat. Gently add the marinated meat and cook for about 30-60 seconds, or until the meat just turns opaque. Immediately remove the meat with a slotted spoon and drain well.

5. Stir-Fry: Heat your wok or pan over high heat until it's smoking hot. Add a small amount of oil and stir-fry the meat quickly with your other ingredients. Because the meat is already partially cooked, it will only need a short time in the wok.

Pro Tip:

Don't overcrowd the wok! Stir-frying works best when the ingredients have enough space to cook evenly. If you're making a large batch, stir-fry the meat in smaller portions to maintain high heat and prevent steaming.