I personally do not bake chicken pieces for Chinese recipes, but I see no reason why it wouldn’t work. Then just cook it as the recipe directs.Ĭooked in a skillet or wok – in stir fries and stir fried noodles Ĭooked in broth – it would be ideal to add into Chinese Chicken and Corn Soup, Just drop it in raw, it will cook in 2 minutes or Once the chicken has been velveted, you can go ahead and marinate it in liquid or even dry flavourings.
CHICKEN CHOP SUEY RECIPE NZ FREE
I use the baking soda method which is the technique I’m sharing today because it’s the most fuss free and just as effective as the cornstarch method which I’ve tried numerous times, using various combinations (egg whites, no egg whites, shoaxing wine, deep frying, water blanching). Marinating in a cornstarch/cornflour sludge then deep frying or blanching in water before proceeding to cook in the stir fryĮgg whites – sometimes the above method is also done using egg whites There are actually a few different ways to tenderise chicken the Chinese restaurant way: “Velvet” like – hence the name! How do Chinese Restaurants tenderise chicken? The chicken fibres are broken down so the chicken becomes much softer on the inside and surface. Velveting chicken does not add any flavour so it tastes just like normal chicken. I find chicken thigh tender and juicy enough to use without tenderising. I only tenderise chicken breast because it’s so lean. Rinse well under running water, pat with paper towel to remove excess waterĬook per chosen recipe and marvel at the most tender chicken breast you’ve ever had, just like at Chinese restaurants!!! Velveting Chicken: Tenderise chicken the Chinese restaurant way!įor every 250g/8oz chicken breast strips or pieces, toss with 3/4 tsp baking soda (bi-carb) It’s called “ velveting chicken” and it’s the Chinese way to tenderise chicken breast so it’s unbelievably tender and juicy. This is a closely guarded Chinese restaurant secret that’s going to revolutionise your stir fries and stir fried noodles that you make with chicken breast. It’s a quick and easy method that any home cook can do, and can also be used for beef. Use this for all your favourite Chinese chicken dishes, like Cashew Chicken, Chicken Stir Fry, Chow Mein and Kung Pao Chicken.
Ever notice how the chicken in stir fries at your favourite Chinese restaurant is incredibly tender? It’s because they tenderise chicken using a simple method called Velveting Chicken using baking soda.
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