Velveting Meats
The Chinese technique to tenderise and coats proteins so that they are moist, tender and tasty for all your stir frys etc.
Ingredients
Protien
- 500 gram Chicken chicken, pork or beef
Marinade
- 1 tbsp Chinese Rice Wine Shaoxing
- 1 tbsp cornstarch
- 1 tbsp Peanut Oil
- 1 tsp soy sauce
- 0.5 tsp sugar
- 0.25 tsp salt
- 0.25 tsp white pepper fine
Instructions
Marinading
- In a bowl or freezer bag, combine all Marinade ingredients & Whisk together until smooth and frothy.
- Add preferred protein and marinate covered in the refrigerator overnight 8-14 hours. In a colander.
- NOTE : Marinading in a freezer bag will remove most of the oxygen from the mix and keep the meat fresher.
Cooking (Velveting in Water)
- In a pot over high heat, combine about 5cm deep of water and 1 tablespoon of oil. Bring to a boil.
- Reduce heat to gentle simmer and immediately add protein, stirring to break apart any clumps of chicken.
- cook for 45 seconds to a minute, stirring occasionally and remove with a Chinese spider, drain well.
- Use fresh or lay in a single layer in a freezer bag to freeze down and use later as needed.
