Velveting is used to prevent delicate foods like chicken breasts, prawns, from overcooking. The food is coated with a mixture of unbeaten egg white, cornflour and sometimes salt either a touch of sesame or vegetable oil.It is then put into the refrigerator for about 20-30 minutes to ensure that the coating adheres to the food.The velvet cloak protects the flavour and texture of the food when it is put into warm oil or water for a few minutes will cook it briefly but not entirely and then drained before another final cooking.Velveting keeps the food moist and gives it a velvety texture, thus its name.
- 2 egg medium whites
- 2 tsp sesame
- 3 tbsp cornflour
- 1 tsp salt
- ½ tsp ground black pepper
- 4 hen pheasants breasts
- skinned and cut into 2cm pieces
- 2 tbsp oil
- 50g fresh ginger, finely sliced
- 1 small onion very finely sliced
- 4 pak choy, roughly shredded
- 3 tbsp mirin
- 3 tbsp soy sauce
- Place the egg whites into a large bowl and break up slightly with a whisk.
- Add 2 tsp sesame oil, cornflour, salt and pepper and mix well.
- Then add the cubed pheasant meat, mix well and leave for 20 minutes.
- Once the meat is rested, heat 1 tbsp of olive oil in a wok until smoking.
- Drain the meat well and fry in small amounts, for 2 -3 minutes, browning well, do not overcook, then keep warm. Repeat the process until all the pheasant is cooked.
- Wipe out the wok, heat a little oil until smoking, add the ginger, onions and stir fry for 2-3 minutes.
- Add the Pak Choy and wilt slightly, then add the pheasant back to the wok.
- Add the mirin, soy and bring all the flavours and textures together, check the seasoning and serve straight away.
DO NOT OVERCOOK.