"Velveting" Chicken (or Beef, Pork, Shrimp)
You ever go to a Chinese restaurant and order chicken? It's always so tender and moist? (certainly nothing I ever achieved at home!)
Well, there's an easy process you can do at home to achieve this same result! I tried it this morning and it turned out just like the chicken in a Chinese restaurant (except I could have used a little more salt).
It's called velveting. Two ways to do it - one is in water and the other is in oil. The water method is recommended for home use. I then took the chicken and warmed in it in a sauce of onions, garlic, green curry paste, red pepper flakes, and coconut milk.
In case anyone loves chicken (supposedly works for most any meat - beef, pork, & shrimp, too) and wants to give it a try, this is the recipe I used - a definite keeper!
How To Velvet Chicken
ON EDIT: I wonder if it could be frozen at the little bath in the water? That'll have to be my next experiment. If that works well, great idea for taking along on a camping trip!
Well, there's an easy process you can do at home to achieve this same result! I tried it this morning and it turned out just like the chicken in a Chinese restaurant (except I could have used a little more salt).
It's called velveting. Two ways to do it - one is in water and the other is in oil. The water method is recommended for home use. I then took the chicken and warmed in it in a sauce of onions, garlic, green curry paste, red pepper flakes, and coconut milk.
In case anyone loves chicken (supposedly works for most any meat - beef, pork, & shrimp, too) and wants to give it a try, this is the recipe I used - a definite keeper!
How To Velvet Chicken
ON EDIT: I wonder if it could be frozen at the little bath in the water? That'll have to be my next experiment. If that works well, great idea for taking along on a camping trip!
