What is "velveting"

Velveting \Vel"vet*ing\, n. The fine shag or nap of velvet; a piece of velvet; velvet goods.

vb. (present participle of velvet English)

Velveting is a technique in Chinese cuisine for preserving the moisture of meat while cooking. Additionally, it provides a soft or " velvety" texture to the meat of any entrée.

The technique is applied to raw meat before cooking either in oil or in water. It involves pre-coating the meat with a mixture of oil, egg white, corn starch, and sherry or rice wine. The meat can then be sautéed, stir-fried, deep-fried, simmered, or boiled.