Velveted Chicken or Beef

Photograph of velveted chicken.

Velveted chicken has a very tender, almost jelly-like texture. There is both a right way and a quick way to prepare it.

The same method can be used for thinly sliced beef.

The Right Way


In a bowl, combine:

  • 1 Tablespoon Egg White (lightly beaten).
  • 2 teaspoons Cornstarch.
  • 2 teaspoons Rice Wine.
  • ¼ teaspoon Salt.
  • ½ pound Chicken or Beef (small pieces or thin slices).

Let marinate for 30 minutes.


Don't cook all the meat at the same time; do it in small batches.

Be sure to keep pieces separated in the water and while drying, so they don't stick together.

In a large pot of boiling water:

  • Stir in several pieces of meat for 45 seconds.
  • Remove with strainer and drain.
  • Allow to dry.


The pieces can be stored in the refrigerator for a short time, or used immediately (e.g. stir fry). Be sure the pieces aren't wet before frying.

This meat is not fully cooked and should be handled as raw meat.

The Quick Way

  1. Cut chicken into small pieces or thinly slice the beef.
  2. Sprinkle and lightly coat with Baking Soda.
  3. Leave for about 20 minutes for chicken, 30 minutes for beef. (Add extra time for tougher meat.)
  4. Rinse off, and use in desired recipe.