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
****More Delicious Videos for You****
DON’T put baking soda in beef marinade - The RIGHT way to tenderize beef with baking soda • DON’T put baking soda ...
The Reason Your Stir Fry doesn’t Taste as Good as Restaurants and How to Fix it: • The Reason Your Stir F...
5 Pro and Easy Ways to Cut Green Onions: • 5 Pro & EASY Ways to C...
Chicken in Garlic Sauce: • Sweet, Spicy, & Savory...
Sweet and Sour Chicken: • The BEST Sweet and Sou...
Connect with us. I often share quick tips and tricks on Facebook and Instagram. 😊
Public Facebook Group: share/7yq97C...
Facebook Page: profile.php?...
Instagram: / eliasfamilykitchen
Tiktok: / eliasfamilykitchen
****MY FAVORITE COOKING TOOLS****
Wok: amzn.to/48tDNkZ
Carbon steel skillet: amzn.to/3S3h4Fx
Traditional Chinese cleaver knife: amzn.to/3S1rxkK
Knife set: amzn.to/3vGJMo9
Meat grinder: amzn.to/3vFsPKE
KitchenAid pasta attachment: amzn.to/3U4ckSo
Mini food proccessor: amzn.to/3HqKfgN
Oil preserver: amzn.to/47Nk6ne
****MY FAVORITE ACCESSORIES****
Small whisks for sauces: amzn.to/3O2tcoL
Black apron: amzn.to/3S62w84
Non-drip oil bottle: amzn.to/490UHYb
Bottle for soy sauce or oil: amzn.to/3O9okhL
Bamboo steamer: amzn.to/48D1OpJ
Steamer liner: amzn.to/3Hp820I
OXO fat separator: amzn.to/3vI3eRl
Kindly be aware that the provided links are affiliate links. This means that if you make a purchase through these links, our family will earn a small commission from the sale, without any additional cost to you. Your support through these links is genuinely appreciated!
****LINKS MENTIONED****
Marion's Kitchen: • YES, I’m using CHICKEN...
Souped Up Recipes: • How To Tenderize ANY M...
Made with Lau: • 🐓 How a Chinese Chef c...
Andy_Cooks: • Velveting meat 🍖 #shorts
Foodiechina888: • EASY & QUICK STIR-FRIE...
Wokgod: • VELVETING CHICKEN BREA...
Spice Eats: • MONGOLIAN CHICKEN STIR...
9 май 2024
