Velveting chicken baking soda

Ever notice how the chicken in stir fries at your favourite Chinese restaurant is incredibly tender, and how it's just never as good at home? It's because the chicken breast is tenderised, a method called "velveting chicken". Use this for the juiciest chicken breast you'll ever have in stir fries and noodles! SCALE recipe - click on servings and slide.

How to Velvet Chicken: The word "velvet" is a verb... sometimes. ;-) It's the almost-secret poaching technique that's used to produce tender, succulent chicken, beef and pork at your favorite Chinese Restaurant. If you've been frustrated by less-than-stellar stir-f…

This easy cooking technique protects the chicken from getting overcooked while also delivering the perfect crispy crust.

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 velveti...

CiCi W | Family Meals | Motherhood | Lifestyle on Instagram: "How to Velvet Chicken Breast and make it taste like Chinese restaurant takeout!⁣ ⁣ About 1 lb. Chicken breasts, about 2 large ones. Sliced thinly, on an angle⁣ 1.5 tsp. Baking soda⁣ ⁣ In a bowl, dust the baking powder all over the chicken and give it a mix. Set aside for 20-30 minutes. No longer than that or the chicken will be too soft after cooking. ⁣ ⁣ Rinse the chicken under cold water in a sieve, pat the chicken dry. It…

In some of our recipes, meat is treated with baking soda dissolved in water to keep it tender. What happens if you leave the solution on the meat longer than the 15 to 20 minutes we call for?

This velveting chicken recipe uses a Chinese technique that parboils chicken marinated in egg white, vinegar, and cornstarch for smooth, silken meat.

Ever notice how the chicken in stir fries at your favourite Chinese restaurant is incredibly tender, and how it's just never as good at home? It's because the chicken breast is tenderised, a method called "velveting chicken". Use this for the juiciest chicken breast you'll ever have in stir fries and noodles! SCALE recipe - click on servings and slide.

Velveting meat is a common practice in Chinese stir-fries. But the oil version is complicated. Try this simpler method that uses hot water instead.

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