How do i velvet chicken

Thaw the chicken in the fridge before you want to cook it. Recipe Tags:. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products.

List of Partners vendors. Prep: 3 mins. Cook: 1 mins. Marinade: 30 mins. Total: 34 mins. Servings: 6 to 8 servings. Nutrition information is calculated using an ingredient database and should be considered an estimate. Chicken Rice Noodle Stir Fry. Sweet and Sour Chicken Stir Fry. It can also be used in soups instead of poaching and shredded a whole chicken breast. Just drop the tenderised chicken strips into the broth and it will cook in 2 minutes:.

I hope you find this useful! Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates. You just need to cook clever and get creative! Your email address will not be published. Notify me via e-mail if anyone answers my comment. I use baking soda or cornstarch. Depends on what I have in the house. Thank you for sharing this!

I am definitely going to always do this from now on. Woah, where do you even come up with this witchcraft? The chicken was either too hard and dry from overcooking or too soft and yucky because she tries to avoid overcooking, never in between. Found this recipe while casually trying to explain to Google my problems and what?! If not for my limited vocabulary, I would have written a three page essay describing my utter euphoria as I bit into a piece of this revolutionized chicken.

Thank you for saving me from potential salmonella. I loved this and have used this many times! I do wonder tho, can i bake the chicken after the process? This was a game changer! I tried it tonight with my Copycat Panda Express mushroom chicken…..

Thank you! Could this method be used on beef flank steak? I like to make fajitas, and marinate the beef to make it more tender. I also pound with a mallet to break up the fibers and cut across grain, but it is still tough. Wonderful recipe and so quick to prepare. Best home made chinese style recipe I have made, so tasty The velveting chicken method is brilliant and works so well.

Oh My Goodness! This was incredible! My Japanese curry, yakisoba and all the other stir fry recipes always ended up with tough chicken. An important thing to remember about velveting is that this not a traditional marinade where the meat sits in a distinct liquid.

And velveting is not brining. In brining the liquid is made extremely salty on purpose. The reason is to create a highly saline solution that has a much higher salinity than the meat being brined. The rea Read More. Kristi Conley. That said, this is the best thing since Chinese take out.

However, I made some changes to the recipe. I didn't have rice vinegar so I used white vinegar. I didn't have peanut oil, so I used olive oil. I figured vinegar is vinegar and oil is oil when your going to rinse it off anyway, or use it in boiling water. The changes did not change the outcome. I've always wondered how they made the beef and pork so, well, velvety. Now I know and I'll never not use this for Chinese cuisine, any recipe with sliced beef or pork again.

I actually velveted beef, pork, and chicken. It worked famously!!!! I was planning to make pork fried rice and now I can't wait! I made the recipe exactly as written. I cooked it for one minute after returning the water to a boil. Then I combined with homemade stir fry sauce and added parboiled broccoli.

Just like a good Chinese takeout. Will make again : Read More. Janua Jarrett. This recipe gives a texture to the chicken that tastes just like Chinese take out! I have made this for my family three times and every time we have zero leftovers. I brown the chicken in a skillet, add homemade sauce and par boiled broccoli. I followed this recipe exactly. It turned out great. The chicken was very tender. Carole Custer.

Very juicy and tender chicken.. I also use the chicken in soup and salads.. Absolutely a "thumbs up" recipe! I will make this again. I'm wondering if you can use this on meats such as pork and beef or seafood?