Restaurant kitchens have specially developed gas ovens that can get to the extremely high temperatures needed for stir-frying. Preparing Chinese food at home can be hard without the ideal tools. Nevertheless I can disclose a secret how Chinese cooks tenderize meat.

Ever before notice how the meat in stir fries at your favourite Chinese restaurant is unbelievable tender? It’s because they tenderize meat using a basic technique called velveting meat using baking soda.

It’s a quick and very easy method that any type of home chef can do, and can also be used for beef and chicken. Utilize this for all your favorite Chinese chicken dishes, like Cashew Chicken, Chicken Stir Fry, Chow Mein and also Kung Pao Chicken. This is a game changer!

This is a closely guarded Chinese restaurant trick that’s most likely to revolutionise your stir fries and stir fried noodles that you make with chicken breast.

It’s called “velveting meat” and it’s the Chinese secret to tenderize meat so it’s unbelievably tender and also juicy.

As an example, below’s just how to velour chicken breast:

For every single 250g/8oz chicken breast strips or items, toss with 3/4 tsp baking soda (bi-carb).
Marinade for 20 mins.
Rinse well under running water, rub with paper towel to get rid of excess water.
Cook per selected dish and enjoy the most tender chicken breast you’ve ever had, similar to the one served at Chinese restaurants !!!
You should just tenderize chicken breast because it’s so lean. Chicken legs are already tender and juicy enough to cook without tenderizing.

What does Velveted Chicken taste like?
Velveting chicken does not include any kind of flavour so it tastes just like normal chicken. It is the texture that is impacted. The chicken fibres are broken down so the chicken becomes much softer on the inside and surface area. “Velvet” like– hence the name!

There are in fact a couple of different ways to tenderize chicken.
marinading in a cornstarch/cornflour sludge after that deep frying or blanching in water prior to proceeding to cook in the mix fry.
egg whites– sometimes the above technique is additionally done using egg whites.
chemical tenderizer.
easy baking soda/ bi carbonate approach.
The baking soda approach is one of the most fuss complimentary, utilizing various combinations (egg whites, no egg whites, shoaxing red wine, deep frying, water blanching).

Exactly how to cook velveted chicken.
Tenderized chicken can be:.
prepared in a skillet or wok– in stir fries as well as stir fried noodles;.
cooked in broth– it would certainly be perfect to add right into Chinese Chicken and Corn Soup, Just drop it in raw, it will prepare in 2 mins; or.
deep fried.