The technique used by Chinese restaurants is called velveting and it’s easy to replicate at home – all you need is two store cupboard staples to create your favourite takeaway flavours
With finances becoming increasingly strained and the cost of ordering a takeaway seemingly skyrocketing, many of us have resorted to recreating our favourite takeaway dishes at home on Friday and Saturday nights. However, despite our best attempts, it often feels nearly impossible to mimic the flavours and textures of that bowl of chow mein, the crispy salt and pepper chicken, or a classic beef and black bean sauce.
But there’s a secret technique used by Chinese restaurants that can be easily replicated at home, finally giving your chicken, beef or pork that authentic taste. Even better, it only requires three staple ingredients.
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This method, known as velveting in Chinese cooking, is the reason why those little strips of meat are always so tender they melt in your mouth. It doesn’t require any fancy equipment or pricey ingredients – all you need is cornflour and egg white.
For an added flavour boost, a dash of soy sauce, a splash of sesame oil and a sprinkling of salt can all enhance the overall taste. But to achieve that texture, all it needs is a soak in the mixture and a bit of patience, reports the Express.
The concept behind the marinade is that when it comes to frying, the starch mixture cooks quickly and forms a protective coating that shields against the direct heat of the pan.
This locks in the meat’s natural juices and creates that super soft bite that seems impossible to replicate. Kikkoman’s culinary gurus have dubbed the technique: “A Chinese method of marinating that keeps delicate meat and seafood moist and tender during cooking.”
This method shines when applied to chicken, but it’s versatile enough for almost any protein, including beef, pork, turkey, and even prawns, scallops or tofu. The recipe is a doddle too. Just whisk one lightly beaten egg white with about two teaspoons of cornflour in a bowl.
Feel free to splash in some soy sauce or toss in other seasonings to your taste. Whisk until you achieve a smooth, runny consistency. Then, slice your chosen meat into thin strips, roughly half a centimetre thick, cutting across the grain for best results.
After slicing, immerse the meat in the mixture, ensuring an even coating, and let it sit covered in the fridge for about 30 minutes. When you’re ready to cook, crank up the heat and fry the meat in a sizzling pan with a generous amount of oil. Once it’s slightly browned yet thoroughly cooked, whip it out and toss it into your dish of choice.
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