If you want to find me, I am probably on one of these platforms showcasing my “kungfu” like Bruce Lee to the Western world! Instagram: / dimsimlim TikTok: / dimsimlim
@@averyjoycelynbarakudablock4139might want to add some acid if you wanna use baking soda instead of baking powder (baking powder is baking soda+some sort of acid)
@@brrrrrr (Belated - 'never saw your response). THANK you.🌱 I looked it up. Among other things, it never would've occurred to me to consider what other acids might be in a recipe. Ah science! This is all pretty basic; as an avid cook of over 50 years I thought I new Everything. Ha-hA.
@@hailthemightytriff I’m not doing it, I’m saying this from from every experience I’ve had at any Chinese restaurant. The texture of meat that’s hasn’t been tenderised with sodium bicarbonate will always be far more enjoyable and better for you.
@@MegaSkillz101idk baking soda is like 5x more than powder, maybe that’s your issue. Your restraints must be using soda trying to squeeze out more chicken. Sounds about right
What the actual F?!?! I could not for the life of me figure out why I loved this one specific Chinese restaurants chicken so much until I watched this video! I always thought “dang this is some good chicken” never knew it was prepared this way!!! Thank you!
Same! I actually had convinced myself it was not chicken because no chicken I have ever cooked tasted that soft and spongy! Now I know ! Not that I will remember how to cook it that way but still…
Science time: sodium hydrogen bicarbonate (baking soda) or baking powder has a high pH (its safe to eat). The high pH will break down the protein in the chicken meat (alkaline denaturation). It will allow the chicken to take in the marinade and you cannot overcook it even if you tried. Edit: sodium hydrogen carbonate (baking soda) and sodium carbonate (baking powder) both work. I've only ever used baking soda.
I find that putting easy seeping seasoning first, like salt and pepper, wine etc is better, then only i add flour or starch and seal with oil. Otherwise i feel the seasoning doesnt enter the meat if i put starch or flour early😊
It’s actually true!! The seasoning combines with the moisture and the corn starch and flour so it’s not making direct contact with the meat long enough! Good kitchen instinct
Please don’t comment on every UA-cam channel this way. These ‘influencers’ are 1/2 the time morons, anyone can start a UA-cam channel. You did when you signed up.
TY SOOO MUCH for this video.🙏🙏 Please do more!! When people say " you gotta add this or do this" I always wonder what difference it makes and if it's necessary 🤔
It’s pretty simple, all just comes down to knowing how to work a knife in a safe and efficient manner. Plenty of videos out there if you have a search!
@@november4516 If people aren't experienced cooks or culinary school grads, they will have problems with your suggestion. They can use my advice down below. Speaking from 55 years of cooking experience & culinary school grad, plus the school of grandma's and life's kitchens.
I did 2 chicken breasts sliced a cm thin. 1tsp of baking powder. Add cold water and corn starch till it looks like it does in the video (I didn’t measure) add seasoning like the video, an let it sit for 30 mins. Cooked it in a cast iron with canola oil on mid high heat till brown.
You dont talk about measurement in asian recipe, bruh😅. I mean.. look at this video. If he put one scoop, then it is one scoop or around that😅. Also, find your own taste. This is the rule of asian recipe. Not all have the same taste. Some love salty & spicy stuff. Some love more bland stuff.
Oml so glad i saw this, i love this type of chicken texture but never knew the technique to make it, i figured it had baking powder but thanks so much for this vid!
Sometimes you can use egg white and potato starch. Bicarbonate yes, but I’ve never added baking powder. And I’d only ever add it to red meat. Chicken doesn’t need it. Personally I always use potato starch, MSG, rice wine, white pepper, light soy and garlic powder.
only ever had this type of chicken in one sit-down Chinese restaurant-the dish was perfect with authentic veg in there, i think water chestnut and chinese celery was in it, velvet chicken, and sauce not too sweet. i miss that little place
I learned about velveting about a year ago and haven’t stopped since. It will elevate your stir fry of course. I chop sirloin about a quarter inch and do the same
Baking powder is a mix of bicarb/baking soda and rice flour. Baking or Bicarb soda is just that... It has 4 times the amount of baking soda than baking powder. So it's important to use much less baking soda than baking powder. Hope that helps.
You can also do the velvetting process in simmering water. One other point: Too much baking soda can give the protein a metallic off flavor. A slight 1/2 teaspoon/lb of protein dissolved in the water works fine.
For everyone asking....Ingredients: 200g Chicken breast 1 tsp of chicken powder 1 tsp of Yum Yum 1/2 tsp of salt 1/2 tsp of sugar 1/4 tsp baking soda (powder works if you don’t have soda) 1/2 tsp of white pepper 1 tbs Cooking Oil 2-3 tbs water 2 tbs cornstarch 1 tsp sesame oil 1 tsp cooking wine Method 1. Measure 200G of sliced chicken breast and combine with water and baking soda. 2. Massage chicken with left hand till water is mostly absorbed. 3. Add all the seasonings and give it another mix. 4. Add starch to the chicken and give it another thai massage for 1min. 5. Let chicken sit in fridge for 30mins, if water is absorbed and looks dry, add more water. If it is too wet, add a tiny bit of starch to combine. 6. Add chinese cooking wine, sesame oil and oil to the chicken. 7. This is ready to be cooked the next day or you can place in freezer for up to a month.
Actually... I do the same way as you do as i learn from old book Chinese cooking (add baking powder as part of my experience, and I'm not wrong doing hehehe) 👍 I like your YT
ℹ️ Cornflour is essential to seal in moisture, bicarb optional to tenderise tough meat. ℹ️ _If you're using bicarb,_ be sure to rinse it off after 0h30, to avoid metallic taste.
You're a good man the first person of actually see tell people to use baking soda 👌🙌💪 spot on correct.. I don't know why but they usually try and keep that a well-kept secret
since covid, take-out doesn't even bother velveting the chicken anymore. you get boiled, previously frozen chicken cubes with wilted half moldy broccoli for $45 and you have to tip the d-bag driver $20 or they wont pick up your food.
Can you teach the chicken how to start a restaurant?
probably, with enough Asian dedication
First, pick any Asian chicken
Amd make it sell chicken
@@theunknownguy265 thats chicken cannibalism
Cuz that mf still cluckin’
Velveting chicken really elevated my stir fry cooking experience, thank you so much!
U can do it to beef as well
HelloHi. He includes baking powder. Could I use baking SODA (sodium bicarb) and get the same result but with a little "puffy"? Thanks.
U welcome
@@averyjoycelynbarakudablock4139might want to add some acid if you wanna use baking soda instead of baking powder (baking powder is baking soda+some sort of acid)
@@brrrrrr (Belated - 'never saw your response). THANK you.🌱
I looked it up. Among other things, it never would've occurred to me to consider what other acids might be in a recipe. Ah science! This is all pretty basic; as an avid cook of over 50 years I thought I new Everything.
Ha-hA.
The fact you compared the 2 is beyond helpful in many ways. Thank you.
For those that don’t know velveting also makes the meat much more tender too, good for beef or chicken breast
Plus it’ll give a good base flavour that various sauces can cling to like he said
Tender, more like artificial and rubbery
@@MegaSkillz101 then you ain’t doin it right
@@hailthemightytriff I’m not doing it, I’m saying this from from every experience I’ve had at any Chinese restaurant.
The texture of meat that’s hasn’t been tenderised with sodium bicarbonate will always be far more enjoyable and better for you.
@@MegaSkillz101idk baking soda is like 5x more than powder, maybe that’s your issue. Your restraints must be using soda trying to squeeze out more chicken. Sounds about right
The velveted chicken is the guy she tells you not to worry about.
I knew it 😡 I knew I couldn't trust her 🤬
People like you who left funny comments in cooking videos are the reason why I'm starting to enjoy cooking recently😭🤣
Lmaoo wooord
"no babe, I love your shriveled dry chicken"
Take care man
What the actual F?!?! I could not for the life of me figure out why I loved this one specific Chinese restaurants chicken so much until I watched this video! I always thought “dang this is some good chicken” never knew it was prepared this way!!! Thank you!
Same! I actually had convinced myself it was not chicken because no chicken I have ever cooked tasted that soft and spongy! Now I know ! Not that I will remember how to cook it that way but still…
Nah it's cat & dog meat, explains why it's so juicy.
@@CleverBrony how do u know? Had u try it before?
@@user-yi6sy3zv8s I had visited China for their annual dog eating festival also had hard boiled eggs with half grown chicken fetus
@@CleverBrony i love racism against Asians
Science time: sodium hydrogen bicarbonate (baking soda) or baking powder has a high pH (its safe to eat). The high pH will break down the protein in the chicken meat (alkaline denaturation). It will allow the chicken to take in the marinade and you cannot overcook it even if you tried.
Edit: sodium hydrogen carbonate (baking soda) and sodium carbonate (baking powder) both work. I've only ever used baking soda.
thank you for this information. i know what to do now!
@@SSoul0 works beautifully with thinly sliced beef. Use cheaper cuts like rump and make it silky smooth and tender.
@@dtkl79 do I do the same process as this for baking the chicken?
@@SSoul0 i wouldn't advise it for baking. Velveting is best for shallow fry or very very hot pan/wok
What difference does it make on the chicken if you use baking powder vs bi-carb powder?
Thanks for the comparison! Really appreciated the difference it makes.
He didn't use the Mississippi river water, that's good I can do this 😂
He didnt use an innocent chicken 🐔 either😒
Anything is possible with the one hand, the left one only.
DUN AN DASTEED, OUT OF ZIS WORLD
Evil chicken powder! Hyaaaaaaa!!!!!
Lmaoo
Damn is that how u do it!! I’ve always wondered.
Yeah, this is legit! He always teaches me something new 😮
I’m gonna try this on my skin
I find that putting easy seeping seasoning first, like salt and pepper, wine etc is better, then only i add flour or starch and seal with oil. Otherwise i feel the seasoning doesnt enter the meat if i put starch or flour early😊
It’s actually true!! The seasoning combines with the moisture and the corn starch and flour so it’s not making direct contact with the meat long enough! Good kitchen instinct
THIS IS THE VIDEO I’VE BEEN WAITING FOR!!!
Those bullies can eat dirt. You have a great presence, own restaurant, and own TikTok channel! You’re major success!
Please don’t comment on every UA-cam channel this way. These ‘influencers’ are 1/2 the time morons, anyone can start a UA-cam channel.
You did when you signed up.
Thank you for explaining and demonstrating this!
I actually prefer chicken with that "velvet" but I love videos like this!
TY SOOO MUCH for this video.🙏🙏 Please do more!! When people say " you gotta add this or do this" I always wonder what difference it makes and if it's necessary 🤔
Baking powder?! Thought it was baking soda
Would love to see a tutorial on how to cut chicken like they do in restaurants.
It’s pretty simple, all just comes down to knowing how to work a knife in a safe and efficient manner. Plenty of videos out there if you have a search!
Partially freeze chicken breast for about 30-40 minutes. You can slice it as thin as paper.
@@november4516 If people aren't experienced cooks or culinary school grads, they will have problems with your suggestion. They can use my advice down below. Speaking from 55 years of cooking experience & culinary school grad, plus the school of grandma's and life's kitchens.
Bro you single handedly leveled up all of my Asian dishes. Thank you!!
Velveted chickens absorb more sauce after the cook due to the starch
I want you to have an Uncle title ❤
With his skills, he is a *grand-uncle.*
My man, can you share the written instructions regarding the measurements of the ingredients?
I did 2 chicken breasts sliced a cm thin. 1tsp of baking powder. Add cold water and corn starch till it
looks like it does in the video (I didn’t measure) add seasoning like the video, an let it sit for 30 mins. Cooked it in a cast iron with canola oil on mid high heat till brown.
You dont talk about measurement in asian recipe, bruh😅.
I mean.. look at this video. If he put one scoop, then it is one scoop or around that😅.
Also, find your own taste. This is the rule of asian recipe. Not all have the same taste. Some love salty & spicy stuff. Some love more bland stuff.
Oml so glad i saw this, i love this type of chicken texture but never knew the technique to make it, i figured it had baking powder but thanks so much for this vid!
Showing the difference with a comparison prep makes all the difference. Thx.
Sometimes you can use egg white and potato starch. Bicarbonate yes, but I’ve never added baking powder. And I’d only ever add it to red meat. Chicken doesn’t need it. Personally I always use potato starch, MSG, rice wine, white pepper, light soy and garlic powder.
Bicarbonate and baking powder are almost the same thing..
Baking powder = bicarbonate (known as baking soda)+cream of tartar + cornstarch
The velveted chicken is the type of guy your wife's gym trainer is like 😅
Bro speaking from experience😂😂
Thank you my dear Chef Dim Sim Lim.👨🍳
only ever had this type of chicken in one sit-down Chinese restaurant-the dish was perfect with authentic veg in there, i think water chestnut and chinese celery was in it, velvet chicken, and sauce not too sweet. i miss that little place
Thank you for making Chinese cooking a lot easier, really appreciate the tips. 👌👍
Aha! I always wondered why good Chinese food chicken has that unique and tasty texture. Good stuff.
Good, thanks. This is both helpful and easily remembered.
I've learned so much from watching this channel. Thank you!! ❤
Also egg white, a bit of soy sauce and corn starch to soften the chicken mince, for some recipes. I do either.
stupid question how do u cut the chicken to look like that lol
Love this guys vibe
Thank you so much for this demonstration. I have always wondered how to make the chicken like this
We just used this technique to cook our chicken for a stir fry and it turned out amazing and the sauce really did attach to the chicken well
How long do u need to marinate the chicken in baking powder, cornstarch and whatnot before cooking, thanks in advance
Most recipes show to rinse off the baking soda before cooking. Is that not necessary?
you taught me to make my favorite chicken. They went out of business and I had no idea how they did it! Thank you sir.
Awesome bro. You make it seem simple
This man is personally putting every chinease restaurant out of business
Tried your recipe, and yes, I love it, because it works ❤
I love your content!
Just tried it. It came out awesomely amazing
Great info, thank you. I do cornstarch on my chicken period but I’ll try this as well.
Thank you for your educational lessons! Blessings...
Love your channel!
Thank you for teaching us how to cook. 😊😊
Thank you. Very informative
This is what I had tried to understand all these years thank you. I love chicken cooked like this.
Cooking lessons i was searching for. ❤❤❤❤
I learned about velveting about a year ago and haven’t stopped since. It will elevate your stir fry of course. I chop sirloin about a quarter inch and do the same
Bro I cannot stop watching your videos. Best page ever 🔥🔥🌶🌶🌶
The secret is the baking powder...it dont let the meat get dry....not matter how long you cook it....🙏🙇🙏📿🐐
Baking soda
Not baking powder!
@@beyondbackwater4933but he mentioned baking powder
@@jayneh2006 he's wrong
@@beyondbackwater4933 Yeah, I think it should be baking soda, not baking powder.
Uncle Velvet thank you for this!
Great technique, my friend keep those videos coming.
That chicken looks incredible!! When mixing it, would you recommend using a higher or lower viscosity sauce ?
I've never heard of this. Gonna give this a try. Thanks.
Why don't you include the recipe. I couldn't understand some of your steps.
Would be nice if youtube didn't reduce the quality to 8bit
WAAUUUUWWWWWSESSS. YOU ARE A GOOD TEACHER. Thank you very much for this comparison 🙏. Yessss I can see the difference. THANK You Boss
Could we see how we would integrate that into a recipe? Like do we include those components in a marinade or velvet separately
I thought velveting used baking soda not baking powder. Can you please clarify?
Baking powder is a mix of bicarb/baking soda and rice flour.
Baking or Bicarb soda is just that... It has 4 times the amount of baking soda than baking powder. So it's important to use much less baking soda than baking powder. Hope that helps.
U best bro god bless u keep doing good 👍🏼work
How long do you marinade the chicken?
I thought it was baking soda??
It IS!
Omg, I had no idea this was A thing. Thank you! ❤
I love that you showed the difference
Thanks bro u r amazing and love Chinese food
You can also do the velvetting process in simmering water. One other point: Too much baking soda can give the protein a metallic off flavor. A slight 1/2 teaspoon/lb of protein dissolved in the water works fine.
Didn't he say baking powder?
Valeting is an absolute game changer. It elevates chicken breast to another level
Always wondered. Thanks!
And with this… you earned my subscribed
omfg I've been wondering this for ages
Teach the chicken how to eat msg got me rolling goddamn🤣
Keep up these vids bro. Soon we are gunna have Malaysian and Chinese chefs in every house!
I really like your necklace , and your Videos 🤗
For everyone asking....Ingredients:
200g Chicken breast
1 tsp of chicken powder
1 tsp of Yum Yum
1/2 tsp of salt
1/2 tsp of sugar
1/4 tsp baking soda (powder works if you don’t have soda)
1/2 tsp of white pepper
1 tbs Cooking Oil
2-3 tbs water
2 tbs cornstarch
1 tsp sesame oil
1 tsp cooking wine
Method
1. Measure 200G of sliced chicken breast and combine with water and baking soda.
2. Massage chicken with left hand till water is mostly absorbed.
3. Add all the seasonings and give it another mix.
4. Add starch to the chicken and give it another thai massage for 1min.
5. Let chicken sit in fridge for 30mins, if water is absorbed and looks dry, add more water. If it is too wet, add a tiny bit of starch to combine.
6. Add chinese cooking wine, sesame oil and oil to the chicken.
7. This is ready to be cooked the next day or you can place in freezer for up to a month.
Can you teach us how to make that dope brown gravy sauce
Just tried this and holy crap it is good
Thank you for the tip
And it's butter soft! All those year's I wondered why
...man, dis guy is like spillin' all d wok style cooking food secrets - he sure can wok d wok
Actually... I do the same way as you do as i learn from old book Chinese cooking (add baking powder as part of my experience, and I'm not wrong doing hehehe) 👍
I like your YT
That side by side crazy
This just might help me eat more chicken breast instead of just thighs. (I have a texture issue with chicken breast)
Thanks for this. Will be a good thing in the kitchen
Best short ever.
Thank you!!!❤
He has me questioning my chicken for my meal prep
ℹ️ Cornflour is essential to seal in moisture, bicarb optional to tenderise tough meat.
ℹ️ _If you're using bicarb,_ be sure to rinse it off after 0h30, to avoid metallic taste.
Does he let the chicken marinate for a time before stir frying and Is he rinsing the chicken before stir frying?
You're a good man the first person of actually see tell people to use baking soda 👌🙌💪 spot on correct..
I don't know why but they usually try and keep that a well-kept secret
Thank you, very useful.
Just tried this for the first time and OH MY GOD my life is changed. Tastes like the stuff from the restaurant
I always wondered how they did this to the chicken or beef lol how long do you fry it for?
Thank you 😮
Life has changed 😅
since covid, take-out doesn't even bother velveting the chicken anymore. you get boiled, previously frozen chicken cubes with wilted half moldy broccoli for $45 and you have to tip the d-bag driver $20 or they wont pick up your food.
I tried it. It was amazing