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Agreed. I have a recipe that calls for about 5 more ingredients than the one above, I thought I'd try it and OMG, it is like velveting on steroids.
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I've never used egg whites to velvet, although I know it is one (of many) method. I never use the chicken powder which I figure is dry bullion because I don't normally have that.
For every 200g of chicken
1/4 tsp baking soda
2-3 tbs water
1 tsp msg (omit if you have problems with it)
1 tsp chicken powder
1/2 tsp salt
1/2 tsp sugar
1/2 tsp white pepper
2 tbs corn starch
1 tbs cooking oil
1tsp sesame oil
1 tsp cooking wine (I use Michiu)
Mix chick, baking soda, water til absorbed
Add seasonings, mix
Add cornstarch, mix
Let sit for 30 mins (if dry add water / if too wet add cornstarch)
Add oils, and wine
__________________ ____________________________________________
My posts as a Mod will always be in red.
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And check this out: FAQ
Moderator: Relationships Forum / Hawaii Forum / Dogs / Pets / Current Events
I've never used egg whites to velvet, although I know it is one (of many) method. I never use the chicken powder which I figure is dry bullion because I don't normally have that.
For every 200g of chicken
1/4 tsp baking soda
2-3 tbs water
1 tsp msg (omit if you have problems with it)
1 tsp chicken powder
1/2 tsp salt
1/2 tsp sugar
1/2 tsp white pepper
2 tbs corn starch
1 tbs cooking oil
1tsp sesame oil
1 tsp cooking wine (I use Michiu)
Mix chick, baking soda, water til absorbed
Add seasonings, mix
Add cornstarch, mix
Let sit for 30 mins (if dry add water / if too wet add cornstarch)
Add oils, and wine
Thanks Mikala! I just recently learned about velveting chicken breast and it does make a world of difference but oh my gosh there are so many recipes and methods I had a hard time finding a good one. The one I used called for vinegar and I didn’t care for the end result. Can’t wait to try this one on my next stir fry.
It is hand-down my favorite. I have to warn that the chicken has a funny smell when being cooked (high heat, wok), but the flavor and texture are amazing.
I cut my chicken thin, on about a 45 degree angle, against the grain.
__________________ ____________________________________________
My posts as a Mod will always be in red.
Be sure to review Terms of Service: TOS
And check this out: FAQ
Moderator: Relationships Forum / Hawaii Forum / Dogs / Pets / Current Events
I've never used egg whites to velvet, although I know it is one (of many) method. I never use the chicken powder which I figure is dry bullion because I don't normally have that.
For every 200g of chicken
1/4 tsp baking soda
2-3 tbs water
1 tsp msg (omit if you have problems with it)
1 tsp chicken powder
1/2 tsp salt
1/2 tsp sugar
1/2 tsp white pepper
2 tbs corn starch
1 tbs cooking oil
1tsp sesame oil
1 tsp cooking wine (I use Michiu)
Mix chick, baking soda, water til absorbed
Add seasonings, mix
Add cornstarch, mix
Let sit for 30 mins (if dry add water / if too wet add cornstarch)
Add oils, and wine
Can't rep you again, and this method is worth repeating!
You can also buy some great Asian sauces in the Asian department in your grocery. I almost never use frozen veggies with stir fry. To me, they are too mushy. Fresh veggies take about 3 minutes to chop. I cook my chicken pieces first and set aside, cook my veg, adding the longest cooking ones first and the fast cook ones last, add sauce to veggies, stir chicken back into it, and then serve over cooked rice, or add some cooked Asian noodles instead of rice, like soba or ramen (without the broth).
My personal favorite is chicken with garlic black bean sauce (not too much, it's potent so I thin it with a couple tablespoons of chicken broth) and fresh stir-fried asparagus and mushrooms, served over white or brown steamed rice.
You sear the chicken first, then remove and add the aromatics, then the veg, and deglaze the pan with a little rice wine or sherry, which will steam up and add flavor to the veg as well as getting up any brown tasty bits. Toss a bit, replace the chicken and add sauce, toss some more and it should all be ready and tasty. Any aromatics you like, any sauce you like - the velveting will add cornstarch to thicken whatever you use: soy sauce or broth or orange juice or anything your heart desires. Just because you use Asian cooking techniques, you don't have to use Asian flavors.
Thanks for the tips. Wife decided against the chicken and stir fry vegetables. Between her gallbladder and other health issues her hunger and taste changes with how she feels at the time. She decided she wanted to bake the chicken breast and serve with two sides, green beans and a broccoli rice. She marinate the chicken breast in an Italian dressing before baking.
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