"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...
Forum Discussion
Ever since we got 'waterless cookware' when we hit the road haven't cooked chicken any other way.
Heat pan up on med-high until water drop dances across bottom of pan
Take seasoned skinless chicken breast and place in pan.......wait until breast will release from bottom (approx. 4 minutes) then turn over.
Place lid on pan........when it whistles/close vent (approx 1 1/2 minutes) and then turn heat down to LOW and cook for 12 minutes.
Remove from pan..let rest 2 minutes.
Slice and serve........moist/tender with nice crisp exterior
Also leaves behind about 1/4 cup of liquid that can be used for making gravy.
I like the simplicity of the Velvet Chicken Recipe
Will have to try it out and do a 'stir fry'
Thanks!
Heat pan up on med-high until water drop dances across bottom of pan
Take seasoned skinless chicken breast and place in pan.......wait until breast will release from bottom (approx. 4 minutes) then turn over.
Place lid on pan........when it whistles/close vent (approx 1 1/2 minutes) and then turn heat down to LOW and cook for 12 minutes.
Remove from pan..let rest 2 minutes.
Slice and serve........moist/tender with nice crisp exterior
Also leaves behind about 1/4 cup of liquid that can be used for making gravy.
I like the simplicity of the Velvet Chicken Recipe
Will have to try it out and do a 'stir fry'
Thanks!
