Ever notice how the chicken in stir fries at your favourite Chinese restaurant is incredibly tender?
Its because they tenderise chicken using a simple method called Velveting Chicken using baking soda.
Its a quick and easy method that any home cook can do, and can also be used forbeef.
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Its called velveting chicken and its the Chinese way to tenderise chicken breast so itsunbelievably tender and juicy.
Velveting Chicken: Tenderise chicken the Chinese restaurant way!
I only tenderise chicken breast because its so lean.
I find chicken thigh tender and juicy enough to use without tenderising.
Velveting chicken does not add any flavour so it tastes just like normal chicken.
It is thetexturethat is affected.
The chicken fibres are broken down so the chicken becomes much softer on the inside and surface.
Velvet like hence the name!
How do Chinese Restaurants tenderise chicken?
Then just cook it as the recipe directs.
Recipes to make using tenderised chicken
Im sharing this recipe today with Chinesestir friesandstir fried noodlesin mind.
Build your own stir fry using myAll Purpose Chinese Stir Fry SauceorPeanut Saucefor stir fries!
And its way long overdue for me to write up a separate post for it!
How to Tenderise Chicken for Stir Fries (Chinese secret!)
Ingredients
Instructions
Recipe Notes:
Nutrition Information:
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