Wok with Tak. Velveting chicken in boiling water for 1 min.
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- Опубліковано 20 вер 2024
- I know someone who must refrain from excess consumption of cooking oil. Therefore, I have been looking for a way to cook chicken in the oil without the use of cooking oil. I found this method known as velveting, which is to coat the chicken with cornstarch before boiling them in water. I use the chicken from my advance prepping for this purpose. The cook time is about 1 minute, because the chicken has been cut up to bite size for stir-fry. I cooked the chicken in two batches, one with cornstarch coating and one without. The one with cornstarch is smooth and soft on the exterior, and the interior is moist tender. The one without coating is slightly rough on the outside, and it is a touch stringy inside. However, they both taste very good, and you can better taste the natural flavor of the chicken. This method could serve as an alternative to stir-fry the chicken in oil, giving you another tool in your template toolbox.
Thank you, chef, for showing both methods, and also for showing how to freeze chicken and thaw it quickly - all of this is most helpful!
I have only ever velveted chicken with baking soda. And it works very well.
love thiis. you always teach me new cooking methods. i even did that water fry method. got to say. it was very tasty
Isnt the water fry method amazing? I tried it the other day with some chicken and veggie stir fry and wow does it still taste good
👏🏾👏🏾👏🏾 thank you so much chef, I’ll be trying this out and definitely checking out the chicken prep video as well. Great and informative as always, and thank you for the comparison.
I’ve been learning about Asian cooking and I truly love the cultural diferentes that we have (I’m from Colombia). I have a question… after being velveting should I use the chicken or other meat in a fry rice or noodles?
Hi, Tak! I think people call the corn starch marinade coating the velveting and I've heard the quick cooking in water (or oil) called "passing through". It's great that you can use water for passing through, I did it the other day for chicken and broccoli and everything came out great!
It sounds like you have done this a lot and I can't wait to see your other pieces of wisdom!
Amazing, i already learned so much after watching just one video. I am so glad to have found your channel. I love your in depth and detail style and i cant wait to learn it all. Thank you for sharing 😘
A much better way to coat the chicken in corn starch is using a plastic freezer bag. Put a few tablespoons of cornstarch in the bag. Add the chicken pieces. Now close the bag at the top a bit and inlate/blow it up. twist it shut at the top, hold tight and shake the bag for a minute or two, changing direction a few times. This will coat all pieces in a thin layer of corn starch without them sticking together. Empty the bag over a sieve and shake off excess starch. You are now ready for velveting.
Could the chicken be steamed in the wok after velveting? Perhaps a demonstration using the wok for healthy steamed dishes would be interesting!
wonderful video. thank you
Most outstanding!!!
Thank you so much for this! 😄
Thanks 😊
Thank you
How long to marinade chicken in corn starch before boiling?
How much corn starch per pound? Would be helpfull
Hi chef,could i marinade the chicken with tapioca flour and then put in straight into the boiling water? since i have a small pan .. would that work as well?
Looks good chef :)
Is this method good for cooking chicken fried rice dishes...where you don't truly use alot of stir-fry sauce? Will frying the chicken with fried rice dry it out using this cornstarch boil water method? I plan on making chicken fried rice next week but want to velvet chicken first
What are your thoughts about the egg whites and baking soda techniques?
Excellent just subscribed
Would this work with potato starch?
Yes, not as well as cornstarch but even plain flour will work in a pinch, it's still much better than trying to velvet without anything. But cornstarch gives the best result and flavour.
"For the purpose of this video" you always (supposedly) change the name of a person. WHY? You're only using a first name, not a complete name, so no one could really know of whom you speak.
I understand everything else you so masterfully present (thank you!) - but don't understand why you bother to change just a first name.
I know what you are talking about. I have met many people through my cooking journey over the past ten years, students in my cooking classes, friends, and family members. I think my wife would answer the question for me: "He is getting old, and sometimes, he even called me a different name." I did, but it only happened twice. She has yet to forgive me!
@@wokwithtak I don't blame her - you must stop referring to her as "George" and Thomas".
; )
BTW - prepared a wonderful stir-fried chicken with mixed veggies tonight, used you chicken prepping advice, thanks.
Confucius may have said "Fowl who are afraid to fly are called "Chickens"".