DON’T Use Baking Soda for Velveting! How to Make Chicken Tender & Juicy for Stir Fries
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- Опубліковано 5 чер 2024
- Have you ever wondered about the secret behind the tender and juicy chicken in Chinese restaurant stir-fries? It all comes down to a technique called velveting. I'll guide you through the process of velveting chicken and then demonstrate three cooking methods: boiling, sautéing in a wok, and frying in oil. I'll also highlight the differences between these methods and when to choose each for the best results.
Chicken Marinade for Velveting:
10 oz chicken breast
2 tsp cornstarch
2 tbsp water
¼ tsp salt
2 tsp oil
For Chicken Mushroom Stir Fry:
8 oz mushrooms and peppers
Ginger 1 tsp, finely minced
Garlic 1 clove (1 tsp), finely minced
Sauce:
Soy sauce 2 tbsp
Oyster sauce 2 tbsp
Water 2 tbsp
Corn starch 2 tsp
Sesame oil 2 tsp
Sugar ½ tsp
White pepper ½ tsp
INSTRUCTIONS:
Mix chicken with marinade ingredients. Cook chicken until 80% done. Stir fry vegetables, add ginger and garlic, then throw chicken back in. Mix sauce ingredients together and add to wok. Stir well.
Chapters:
0:00 - Intro
0:31 - Slice Chicken
1:39 - Velveting!
4:21 - 1st Way to Cook: Boiling
5:13 - 2nd Way to Cook: Sauteing
6:41 - 3rd Way to Cook: Frying
7:50 - Finishing Chicken Mushroom Stir Fry
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I was searching for velveting techniques and saw your video. This has to be the most informative and easiest to follow instruction for me. Cornstarch can be used in different recipes and I will not have leftover egg yolks. Thank you very much!
This is an awesome video. I used the technique for Chicken and Broccoli Alfredo and our guests were amazed at how tender chicken turned out. Thanks so much!
Great job. A pro-like video. Clear sound, good editing and nice camera angles. All the info I need, no needless babbling. New sub here.
It is a Professional Video! 😂
@@annamartino5681❤ 😂do ii
Thank you my kids loved the way the chicken came out like this boiled, fried then added to lo mien noodles with shrimp and lo mien sauce.
Perfect English explanation!
I am so grateful that I came across your video, cant thank you enough. Real cooking advise for the ones that have no clue, like me. 😊
I watch a lot of cooking videos and this is an excellent tutorial. Well filmed and edited as well as good sound quality. You have a new subscriber!
Wow, I've been doing it all wrong & ending up with tough chicken!! What a great pro video .. will try this tonight for dinner. Tyvm :))
Thank you. Very helpful
Excellent and concise. Thank you.
Thank you, I will try this method ❤❤
Great info! Thx! Lynn is so lovely.
Nice informative video. Thank you.
Great video!
Great cooking
❤This is so great! Thank you for sharing this information.
Interesting video explaining the tree methods. Thank you.
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Love ur channel!!! ❤
This is an excellent tutorial. Thanks very much for posting!
Thank you for this video.
Great cook, great video, sweet lady.! Got it all..!!
Thank you very much for sharing these wonderful ways to cook! ❤ I absolutely love Chinese cuisine!
You are welcome! Me too! 😊
Love your wonderfull videos.
Excellent presentation. Explained very well .
thx
Very useful information and apetising recipe ! Tks
This video answers my question on what to do with meat after tenderizing the meat. I will go with boil or sateen also. Thanks.
Great Video ❤️ It is really well done and gives quality Information 👍🏼
Excellent video!
One of the best cooking videos I've ever seen. It was clear, informative and concise. Well done !
Your home cooking methods are amazing. Great information easy to follow. Thank you so much for a great videos on cooking.
Joe n Christina
Thanks 😊 easy way
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Thank you! Will do! 😊
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Awesome video, great production and very informative. I cannot wait to try this. Subscribed !
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Informative! I’ll use the boiling method to reduce consumption of oil and oxidative effects from oil-frying
The problem is you get oxidated by breathing.
I have been velveting chicken with baking soda for 20 years. Its fast and easy and my stir fries have melt-in-your-mouth tender, flavorful chicken. If it works, don't fix it.
Can I season with powder seasoning iafter the tenderized process before boiling, sautés or frying?
Yes 😊
Great video. Can arrowroot be used instead of cornstarch?
Yes 😊
does adding more corn starch (like 2x normal amount) will result a more tenderized chicken with same amount of marination time? So far I used baking soda method for marination, so then basically have to wash it to remove aftertaste, basically doubling the amount of work time.
Doubling the cornstarch won’t make it more tender. It will make the chicken more sticky when you saute it (more crispy if you fry it). I don’t use baking soda in chicken because I feel like the minor difference in texture doesn’t not justify for the extra time/effort and aftertaste. If you try this, please let me know how it turns out. 😊
Doubling the cornstarch won’t make it more tender. It will make the chicken more sticky if you saute it (or crispy if you fry). I don’t use baking soda in chicken because I feel like the minor difference in texture doesn’t not justify for the extra time/effort and aftertaste. If you try this, please let me know how it turns out. 😊
Doubling the cornstarch won’t make it more tender. It will make the chicken more sticky if you saute it (or crispy if you fry). I don’t use baking soda in chicken because I feel like the minor difference in texture doesn’t not justify for the extra time/effort and aftertaste. If you try this, please let me know how it turns out. 😊
@@eliasfamilykitchen4588 thank you for your reply. I'll keep that in mind.
Do you rinse the chicken before you boil it?
No need to rinse it before boiling 😊
Can you omit the corn starch?
Don’t omit cornstarch for this. 😊
Does this work with beef and pork too?
Please use this method for beef and pork: The RIGHT way to tenderize beef with baking soda
ua-cam.com/video/lgQcJURiN6M/v-deo.html. 😊
Still would have been better with bicarb, just saying, the stuff works, it’s a fact
I use sodium bicarbonate to tenderize beef. 😊 ua-cam.com/video/lgQcJURiN6M/v-deo.htmlsi=8graX7TOsDJHmPR_
I just tried to a velvet chicken with baking soda… I screwed up completely, it was nasty lol.
Sorry to hear that. If you try this, let me know how it turns out. 😊
A small amount is used to tenderize beef. No need to tenderize chicken.
that's the wrong way around, you add oil at the end, not before the cornstarch!!
Not using the velveting technique is ok.. using cornstarch as an alternative when cooking will make it not only soft but script depending how you cook.
Was the boiled chicken velveted first.
Sorry. . .but what do you mean by script?
I hope you stop using seed oils
Baking soda for red meat, not chicken. Get your facts straight!