A method of cooking in Chinese cuisine where meat, such as chicken breast, is coated in a mixture of corn starch and wine prior to stir frying. Velveting keeps meat moist and prevents overcooking. It gives dishes a smooth and silky texture.
Other names: Velvet, Velveted
Translations: ビロード製品, Вироби з оксамиту, Vellutante, Tiếng chỉ chung các thứ hàng vải nhung, Изделия из бархата, Relativo a veludo, 起绒, Велветинг