Velveting is used to keep delicate foods moist and velvety in texture. The food is coated with a mixture of egg white, cornflour and sometimes salt, with either a touch of sesame or vegetable oil. It is then put in the fridge for about 20–30 minutes to ensure that the coating adheres to the food.
- 1 medium egg white
- 2 teaspoons sesame oil
- 2 tablespoons cornflour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 hen pheasant breasts, boned, skinned, sinew removed and cut into 2cm cubes
- 2 tablespoons olive oil
- 50g fresh ginger, peeled and finely sliced
- 1 small onion, finely sliced
- 4 pak choi, roughly shredded
- 4 tablespoons mirin
- 4 tablespoons soy sauce
Put the egg white into a large bowl and break up slightly with a whisk. Add the sesame oil, cornflour, salt and pepper and mix well.
Add the cubed pheasant meat and mix well. Cover the bowl with Clingfilm and leave to rest in the fridge for 20–30 minutes.
Once the meat is rested, heat 1 tablespoon of the olive oil in a wok until smoking. Drain the meat well and fry in small batches for 1–2 minutes just to seal the meat. Remove from the pan and keep warm.
Wipe out the wok, then heat the remaining tablespoon of olive oil until smoking. Add the ginger and onion and stir-fry for 2–3 minutes.
Add the pak choi and wilt slightly, then return the pheasant to the wok. Add the mirin and soy sauce and cook only briefly to bring all the flavours and textures together – do not overcook!
Check the seasoning and serve straight away.