DON’T Use Baking Soda for Velveting! How to Make Chicken Tender & Juicy for Stir Fries
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- Опубликовано: 8 июл 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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Хобби
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. Very helpful
Excellent and concise. Thank you.
Great cooking
Excellent presentation. Explained very well .
thx
Perfect English explanation!
Thank you, I will try this method ❤❤
Thank you .
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. 😊
This is an excellent tutorial. Thanks very much for posting!
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!
Thanks 😊 easy way
Excellent video!
One of the best cooking videos I've ever seen. It was clear, informative and concise. Well done !
❤This is so great! Thank you for sharing this information.
Great video!
Very useful information and apetising recipe ! Tks
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.
Thank you ❤❤❤❤
You are the best!!
Love ur channel!!! ❤
Thank you for this video.
Great info! Thx! Lynn is so lovely.
Oh wow, I have been cooking Asian food for a long time but this video is a game changer for me. The dish turned out restaurant quality and the family loved it, the chicken was super tender.
Thanks for this informative video. I've been trying out various methods of tenderizing chicken and steak. Your clear and concise explanations and discussion of various options helps me apply the techniques more effectively. Well done!
Interesting video explaining the tree methods. Thank you.
Your home cooking methods are amazing. Great information easy to follow. Thank you so much for a great videos on cooking.
Joe n Christina
Thank you
Nice informative video. Thank you.
Greetings from Brisbane 😊 Very well explained, clear instructions. Impressed. I look forward to watching more of your videos .
Love your wonderfull videos.
Great cook, great video, sweet lady.! Got it all..!!
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 :))
Great Video ❤️ It is really well done and gives quality Information 👍🏼
Thanks!
Thank you very much! 😊❤️
❤your the best!
Thank you very much for sharing these wonderful ways to cook! ❤ I absolutely love Chinese cuisine!
You are welcome! Me too! 😊
This video answers my question on what to do with meat after tenderizing the meat. I will go with boil or sateen also. Thanks.
Awesome video, great production and very informative. I cannot wait to try this. Subscribed !
Thank you! 😊
Thanks for explaining why to use corn starch here instead of baking soda.
Stumbled upon your videos and was pleased with the fact that you explain the various methods of preparing the dishes that you make and how you keep them simple for the everyday "chef" to duplicate the process so I SUBSCRIBED to your blog!!!❤😂
Please keep up the good work!!!😊
Thank you! Will do! 😊
Good food, smokin chef
G'day mate
Thank you found this very useful😅
Made this today and it literally taste like it was from an Asian restaurant
I have been seeking a good velveting explanation for years.
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.
❤❤❤
try cooking in 20w50 oil for best results
Great video. Can arrowroot be used instead of cornstarch?
Yes 😊
Can I season with powder seasoning iafter the tenderized process before boiling, sautés or frying?
Yes 😊
I’ll love you long time ❤️
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 you explain in short how to do it?
Should i just add water and baking soda to the chicken?
@naveendotcom for Chinese stir fry, it's usually also done with corn starch and other flavorings like Shaoxing wine, salt, white pepper, chicken powder, etc. It only needs around 15 minutes to soak, too. 1 hour tops for beef, not sure what the max time is with chicken. I've heard the baking soda can break down the proteins too much if left too long.
@@turtlepowersf 🙏🏻
@@turtlepowersf baking soda then wash it out after half hour then you can add a marinade and stir fry avoids breast at all times
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.
Can you omit the corn starch?
Don’t omit cornstarch for this. 😊
All three types of cooking was done after marination with salt, water, oil and cornstarch?
Please clarify
Yes
Do you rinse the chicken before you boil it?
No need to rinse it before boiling 😊
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
ruclips.net/video/lgQcJURiN6M/видео.html. 😊
Can I use the velveting process using cornstarch with whole chicken breasts that I am going to marinate and then grill?
I wouldn’t recommend this for whole chicken breasts. This works best on smaller pieces of meat.
For keto lovers a version without corn starch would be nice. Or can you get a good result without it?
Corn starch is required to get a silky smooth velvety texture. 😊
Still would have been better with bicarb, just saying, the stuff works, it’s a fact
I use sodium bicarbonate to tenderize beef. 😊 ruclips.net/video/lgQcJURiN6M/видео.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.
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
Your face is bigger than your body.
Baking soda for red meat, not chicken. Get your facts straight!
What kind of oil as you using???
Peanut oil