Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do I make my stir fried chicken as tender as it is in the Chinese restaurant-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I make my stir fried chicken as tender as it is in the Chinese restaurant),it will help you,my kids.
Answer:
Chinese restaurants use a technique called "velveting" before the chicken is stir fried.
http://chinesefood.about.com/od/cookingt...
" The chicken breast is coated in a mixture of egg white and cornstarch (rice wine or dry sherry and salt are frequently added), marinated for up to 30 minutes, and then cooked very briefly in hot oil until the color turns to white. After velveting, the chicken is added to the stir-fry, to finish cooking with the other ingredients.
Simple Steps to Velvet Chicken
Ingredients:
1 pound boneless, skinless chicken breasts
1 large egg white
1 tablespoon cornstarch
2 cups vegetable or peanut oil
* * * *[click on link above for complete instructions]
they don't use chicken.....ever notice how there aren't many cats around the restaurant?
cook it a bit longer.
In Chinese cooking the 'dark' meat, leg or thigh, is what is usually cooked. It has a higher fat content than breast meat which yields a tender meat. If you use breast meat don't over cook it, it will be tough.
Use thigh meat.And after you have marinated the chicken add some corn starch. This will seal in the marinate and make the meat less dry.
cook it in oil. When I cook chicken, i fill the bottom of the pan with oil, then cook each side intil it isn't raw inside. i had stir fry last night, i used this method, and it worked.
Good Luck
-Chef L
The secret is to store the chicken in oil. Chinese restaurants (as do many other restaurants) have to prepare their meat in bulk, therefore need a way to store it so that it doesn't go off so quickly. They therefore cut up the chicken into pieces then store it in tubs full of oil. This preserves it for longer but because the chicken absorbs some of the oil, it becomes very tender when cooked.
Use thigh meat and marinate it for at least 30 minutes to an hour
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do I make my stir fried chicken as tender as it is in the Chinese restaurant-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I make my stir fried chicken as tender as it is in the Chinese restaurant),it will help you,my kids.
Answer:
Chinese restaurants use a technique called "velveting" before the chicken is stir fried.
http://chinesefood.about.com/od/cookingt...
" The chicken breast is coated in a mixture of egg white and cornstarch (rice wine or dry sherry and salt are frequently added), marinated for up to 30 minutes, and then cooked very briefly in hot oil until the color turns to white. After velveting, the chicken is added to the stir-fry, to finish cooking with the other ingredients.
Simple Steps to Velvet Chicken
Ingredients:
1 pound boneless, skinless chicken breasts
1 large egg white
1 tablespoon cornstarch
2 cups vegetable or peanut oil
* * * *[click on link above for complete instructions]
they don't use chicken.....ever notice how there aren't many cats around the restaurant?
cook it a bit longer.
In Chinese cooking the 'dark' meat, leg or thigh, is what is usually cooked. It has a higher fat content than breast meat which yields a tender meat. If you use breast meat don't over cook it, it will be tough.
Use thigh meat.And after you have marinated the chicken add some corn starch. This will seal in the marinate and make the meat less dry.
cook it in oil. When I cook chicken, i fill the bottom of the pan with oil, then cook each side intil it isn't raw inside. i had stir fry last night, i used this method, and it worked.
Good Luck
-Chef L
The secret is to store the chicken in oil. Chinese restaurants (as do many other restaurants) have to prepare their meat in bulk, therefore need a way to store it so that it doesn't go off so quickly. They therefore cut up the chicken into pieces then store it in tubs full of oil. This preserves it for longer but because the chicken absorbs some of the oil, it becomes very tender when cooked.
Use thigh meat and marinate it for at least 30 minutes to an hour
correctness,It's Non-profit and only for informational purposes.
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