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 velveting. I'll guide you through the process of velveting chicken and then demonstrate three cooking methods: boiling, sautéing in a wok, and frying in oil. I'll also highlight the differences between these methods and when to choose each for the best results.
**** For more details, please check our blog post: [ Ссылка ] *****
Chapters:
0:00 - Intro
0:31 - Slice Chicken
1:39 - Velveting!
4:21 - 1st Way to Cook: Boiling
5:13 - 2nd Way to Cook: Sauteing
6:41 - 3rd Way to Cook: Frying
7:50 - Finishing Chicken Mushroom Stir Fry
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The Reason Your Stir Fry doesn’t Taste as Good as Restaurants and How to Fix it: [ Ссылка ]
5 Pro and Easy Ways to Cut Green Onions: [ Ссылка ]
Chicken in Garlic Sauce: [ Ссылка ]
Sweet and Sour Chicken: [ Ссылка ]
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*****MY FAVORITE COOKING TOOLS*****
Wok: [ Ссылка ]
Carbon steel skillet: [ Ссылка ]
Traditional Chinese cleaver knife: [ Ссылка ]
Knife set: [ Ссылка ]
Meat grinder: [ Ссылка ]
KitchenAid pasta attachment: [ Ссылка ]
Mini food proccessor: [ Ссылка ]
Oil preserver: [ Ссылка ]
*****MY FAVORITE ACCESSORIES*****
Small whisks for sauces: [ Ссылка ]
Black apron: [ Ссылка ]
Non-drip oil bottle: [ Ссылка ]
Bottle for soy sauce or oil: [ Ссылка ]
Bamboo steamer: [ Ссылка ]
Steamer liner: [ Ссылка ]
OXO fat separator: [ Ссылка ]
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*****LINKS MENTIONED*****
Marion's Kitchen: [ Ссылка ]
Souped Up Recipes: [ Ссылка ]
Made with Lau: [ Ссылка ]
Andy_Cooks: [ Ссылка ]
Foodiechina888: [ Ссылка ]
Wokgod: [ Ссылка ]
Spice Eats: [ Ссылка ]
