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4.50 from 8 votes

How to Velvet Meat

Prep Time10 mins
Cook Time15 mins
Total Time55 mins
Servings: 2 Cups


  • 1 pound boneless chicken beef or pork, cut into 1/2 thick strips
  • 1 egg white
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon oil
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt

Velveting in Water

  • water
  • 1 tablespoon oil

Velveting in Oil

  • canola or peanut oil


  • Wash chicken and drain well.
  • In a bowl, combine egg white, Chinese wine, oil, cornstarch and salt. Whisk together until smooth and frothy. Add chicken and marinate in the refrigerator for about 30 minutes. In a colander, drain chicken.

Velveting in Water

  • In a pot over high heat, combine about 2-inch deep of water and 1 tablespoon of oil. Bring to a boil. Reduce heat to medium low and immediately add chicken, stirring to disperse. Bring water back to a gentle simmer and once it's barely bubbling, continue to cook chicken for about 1 minute, stirring occasionally. With a slotted spoon, remove chicken from pot and drain well.

Velveting in Oil

  • In a pot over medium heat, heat about 3-inch deep of oil (meat should be fully submerged in oil). Add meat and cook, stirring as needed, for about 3 to 5 minutes or until lightly browned. With a slotted spoon, remove chicken from pot and drain well.