This trick really works and isn’t some internet invention! The Chinese technique that makes chicken or beef incredibly tender in restaurants is called “velveting.”

Forget about pounding the meat. The secret lies in baking soda.

🧪 How does it work? Baking soda changes the pH level on the surface of the meat. This gently separates the muscle fibers, preventing them from contracting as much during cooking. The result: The juices stay in the meat, making it incredibly tender.
… 👨‍🍳 Instructions (Step by Step):

This method is ideal for meat cut into strips or slices (for pan-frying, stir-frying, or deep-frying):

Cut the meat: Slice the meat into thin strips (always cut beef across the grain).

Dosage: Use 1 teaspoon of baking soda per approximately 500 g of meat.

Mix: Massage the baking soda evenly into the meat. If necessary, add a drop of water to better coat the meat.

Resting time: Let it rest in the refrigerator. 15–20 minutes is sufficient for chicken, 30–40 minutes for tougher beef.

IMPORTANT – Rinse: This step is crucial! After resting, rinse the meat thoroughly under cold water to remove the baking soda taste. Then pat dry with paper towels.

Preparation: Now the meat can be marinated (with soy sauce, starch, and spices) and briefly pan-fried.

💡 Alternative Method (No Washing)

If you don’t want to wash the meat, Chinese chefs also use cornstarch and egg white:

Coat the meat with a mixture of cornstarch, a little cooking wine, and egg white.

The starch forms a protective film on the surface, preventing meat juices from escaping and giving the meat its characteristic velvety texture.

A little tip: Don’t soak it for too long! If you let the meat soak for too long (e.g., overnight), its structure can deteriorate significantly, and it will lose its characteristic texture.

Are you planning to try this trick for a velvety texture at your next Sunday dinner, or do you already have beef simmering in the pan?