How to velvet chicken version 1
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- Опубліковано 17 вер 2022
- How to velvet chicken version 1 #ziangs #chinesefood #chinesecooking #chef #recipe #food #chickenchowmeinrecipe
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Don't know about the chicken but that loop was pure velvet 👍🏻
Hahahah nice!
Used this method for Chinese chicken curry tonight .. using your best paste … epic! So tender 😁
Nice!
I've been trying to velvet chicken for a couple years now and no recipe has worked. This is INCREDIBLE!! It's soooo tender and I only let it sit for 30 minutes. Amazing!!
Thank you 😊
Made this for my chicken and cashews for tonight. Excellent! 😁👍 Better than the take away!!
😊😊😊😊
I cut along the grain by mistake and it still came out tender and delicious. this will become my routine for chicken breast. It’s so easy!
😊😊😊😊😊
Tried this ans this absolutely 💯 works
Tender jucy chicken flavorful silly
😊😊😊
Thanks for this great demo and recipe.
No worries :)
Omg I always wondered why the chicken was so smooth and spongy
😊😊😊
Just for the first time used your version 1 to velvet some chicken then made a Thai Pad Kra Pow, many thanks, it’s a game changer
Glad to help!!!!
I've heard from others that you don't want to use oil when you're doing the velveting, but wait until it's time to cook or serve to add any oil. The reason is that it is hydrophobic. It will coat the chicken in the bowl and prevent it from absorbing sauces and flavors, and maybe (this is a guess) stop the meat from getting a proper coating to seal in the moisture.
It’s doesn’t, what not adding the oil will do it cause the meat to dry out as the salt causes an osmotic potential difference, the potato starch helps suspend all the ingredients in an emulsion, if it was just liquid I’d agree with you
Just what I was looking for. Thank you
❤️
Ahh so it's not just a me thing! I won't order chicken from certain Chinese takeaways because they have squeaky chicken and I just can't stand the feeling when I eat it. When I say this to friends they don't have a clue to what I'm talking about.
😂😂😂 it’s not just you :)
Same, I'll only get pork or duck 😆
Just 10-15 minutes is enough by adding more baking soda. It wouldn’t ruin the meat unless you leave it overnight.
Cook it & freeze it in portions, so quicker when go to cook ? I assume that's what takeaways would do ?
no they do what we do the way we showed you, just large containers with things in, would take longer to cook from frozen
Fair play thank-you matey@@ZiangsFoodWorkshop
Absolutely love this dude and his mam..... learnt so much about takeaway Chinese food from them.... always good content... good info... and always a few comedy gold moments love it x
Thank you! That’s so lovely to hear 😊
Underrated
fully :)
@@ZiangsFoodWorkshop massively :)
I think they ated it alll.
I have your book one. Is velveting beef correct, 3 desert spoons dark soya sauce ? Ty
Yes
As someone with a kid allergic to sesame yay finally something i can make.
😊 sesame isn’t actually in much takeaway cooking, it’s a common misconception
@@ZiangsFoodWorkshop i realy wish that was true unfortunately 99% of burgers bave seasme season and almost all Asian past food wbere im from has seasme oil ot high for cross contamination so cooking at home is our only safe bet
Clever loop you made :D
Thanks 😊
Thanks for this - some people use egg whites is that just a preference?
Yeah, but I don’t like the texture it gives :)
Will this soften my old bird up?
haha
Can you freeze it raw after marinating?
yes :)
🤗
😊😊😊
Would this be the same recipe for steak or pork fillet?
Thank you for sharing 😊
Similar but dark soy instead of light
@@ZiangsFoodWorkshop would this work for thin cut pork loin chops?
Chinese bea, I noticed your hands were shaking. I hope you're well and everything is OK. 🤗
Thanks and it was because I had the camera in one hand and the chopsticks at a werid angle, and I had to watch through the phone to see what I was doing, so the chicken became shaky
@@ZiangsFoodWorkshop 🤗❤️🤗
Dat loop
Haha thanks
What is msg
Monosodium glutamate, it’s a flavour enhancer extracted from yeast
I was why is this Asian sounding British, then he said the holy grail of off all things Asian, "MSG", and I was like "I approve all that this man just said."
It’s what happens when you’re born in the UK
That chicken is nowhere near velvety....
Cool story
@lifebeyondrepair maybe stfu and stick to stealing other people's content🤡
@@ZiangsFoodWorkshop I don't think you understand - he knows much more than you; he saw a few seconds of a clip, whereas all you did was velvet it, marinade it, cook it and eat it(!)
@@JJ-pi4zj 😂😂😂😂😂😂😂
Underrated
Fully ❤️