What Is Velveting?
Understand the Chinese technique for keeping sliced chicken, beef, pork, and shrimp tender.
Quick Answer
Velveting is a Chinese preparation method where sliced meat or seafood is coated with seasonings, starch, and sometimes egg white or oil so it stays tender during quick cooking.
What Velveting Does
Velveting protects lean proteins from drying out in a hot pan. Cornstarch helps create a light coating, while soy sauce, Shaoxing wine, and a little oil season and soften the texture.
The technique is especially useful for chicken breast, flank steak, pork loin, and shrimp.
Basic Home Method
Slice the protein thinly across the grain when possible. Mix with a small amount of soy sauce, Shaoxing wine, cornstarch, and oil, then rest briefly before cooking.
Cook velveted meat quickly and avoid crowding the pan. Once the surface changes color, remove it or add vegetables and sauce depending on the recipe.
FAQ
Is velveting only for restaurant cooking?
No. A simple soy sauce, wine, starch, and oil marinade works well for home stir-fries.
Can I velvet without egg white?
Yes. Many home versions use only cornstarch and oil for an easier, lighter coating.