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Velveted Pheasant with Soy Mirin and Ginger

 Chinese style ‘velveted’ breast and thigh meat, cooked for 2-3 minutes with a dark soy mirin (Chinese fermented liqueur) fresh ginger and sliced pak choy. 

Serves: 2

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.

Preparation time: 20 minutes
Cooking time: 10-12 minutes


Copyright Phil Vickery
September 2008

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