How to Velvet Chicken for Stir Fry Dishes

[Barbarainnc]

Have you addressed how to make beef tender? Ex. for Pepper Steak??

[willkwan84]

Thanks, going to try this soon.

[AsianCookingmadeEasy]

@willkwan84 Thank you :)

[porkydee]

is the sherry compulsory? could u suggest an alternative?

thank u

[AsianCookingmadeEasy]

@porkydee Cooking wine is used in many Asian dishes. Usually Shao Hsing wine is used, which sherry is a comparable substitute for. For this recipe you can replace the sherry with either rice vinegar or soy sauce :)

[no2religions]

@porkydee You can find rice wine in every asian market. It is salted and not for drinking. It is also very cheap. It might say "cooking liquor" on the label. Just ask for it if you can't find it, it is a standard item.

[irockthemothership]

Thanks so much for your video! Lila, I really appreciate how you speak clearly and explain each step. Now, I'm ready to try your velveting technique, but I have a couple questions. 1) Can velveted chicken be grilled instead of stir-fried? 2) After completing the velveting process, can I marinate the chicken in another sauce?

[223camaro]

thank you. this tutorial makes me feel more comfortable to try something new.

[AsianCookingmadeEasy]

@223camaro Thank you - I'm so glad it helps :)

[Chikin1ninjas]

Could I suggest something? You don't need to explain every single step in such great detail. It is possible to be more concise. I'm watching this video because I'm making dinner very soon, and I don't have nine minutes.

[tharip]

can you use chinese wine instead of sherry?

[typhoidmary34]

Can you freeze velveted chicken for later use?

[honeymik]

@typhoidmary34

I wont personally coz it will change the texture

[NattHrafn]

There is a water way of cooking this too, but for those who actually prefer less oil. It is another way of getting that texture too, using a bit of baking soda into the marinade. Only like a 1/4 teaspoon per pound.

[ljpjcg]

Hello, this is a great tutorial and I can't wait to try it. A few questions:

Do I need to add sherry?

Do I need to use a wok, as I don't own one yet?

Will you be posting a video for the alternative boiling method?

[AsianCookingmadeEasy]

Hi- You don't have to use sherry. You can use rice vinegar, or soy sauce instead. And instead of a wok, you can use a large non stick pot. I will put the boiling method on my request list to make a vid of it . Thanks for writing and watching :)

[shollia]

I just followed your recipe and the chicken turned out perfectly! I did have to cook it a little longer than 30 seconds, but took them out as soon as they turned white.

Thanks a bunch!

[66scjohnston]

Thank you for taking the time to do these videos! They have been very helpful. My family and I appreciate them.

[keniokla]

oh thank you !

also i can marinate raw for hours and hours ? i did it before work and expected it to be nice when i get home to cook it !! can i even wrap it up and freeze it raw ?!?

and what do you know about using baking soda to tenderise meat ??

also i guess you could also use your way to velvetise beef to have it as tender as they have in restaurants on sizzling plates ??!!

[AsianCookingmadeEasy]

Definitly do not marinate it at room temperature for more than 30 minutes. This marinade only requires 30 minutes. Also, if you use other marinades that require longer times, you should always place the meat in the refrigerator :)

I do use baking soda to tenderize beef, this usually works well for me.

If you are refering to the beef on the sizzling plates like for fajitas and things, I would definitly use a tender cut of beef to start - probably filet :)

[keniokla]

Hi Ms ,

just wanted to ask a question here, do you always have to use so much oil ? can i stir fry it straight into a wok ? like toss it around in a wok instead of lightly deep-frying it in low heat ??

i would like to use this method but just not use so much oil you know , and i think the aroma of the chicken would definitely be nicer if fry than boiled ...

and i guess this is how they make the meat in congees too huh yum !!

cheers

[AsianCookingmadeEasy]

Hi- This is just a process to make the chicken have a certain silky texture. You can certainly just stir fry it in a little oil if you wish. I use this process for some of my dishes, and then just simply stir fry the meat for other dishes :)

[SasukeHatergirl4]

Um... Is there anything that can substitute Stir Fry Oil? Because I can't find any in the stores around my area.

[AsianCookingmadeEasy]

For this velveting process you can just use peanut oil; but in some dishes stir fry oil is needed for it's flavor. It has the flavors of garlic, onion and ginger infused in it.

Thanks for writing and watching :)

[SasukeHatergirl4]

No, Thank you! ^.^

[andyjack33]

Hello there brilliant video thanks, please could you send me the recipe through you tube mail.

Andy

[osummuso]

Why not just mix all the marinade ingredients and then add the chicken?

[AsianCookingmadeEasy]

The coating usually becomes hard if you mix it all together first. Adding each ingredient separatly allows each piece to be evenly coated, as well as prevents the egg from frothing :)

[shartanne]

Is there such a thing as velveting beef? Would you get the same effect?

[AsianCookingmadeEasy]

Yes you can just use the same procedure :)

[shartanne]

I had one more question, i was wondering, would you add the velveted chicken to the last stage of a stir fry recipe, and will the chicken turn white only wehn it's cooked through, or is it possible to turn white and still be pink in the middle--i guess that's 2, thanks :)

[AsianCookingmadeEasy]

When chicken is completely cooked through, there should be no pink in it at all. After velveting the chicken, there can be pink in the center and it's ok - just make sure that in the final stir fry the chicken is completely cooked and there is no pink when it is done.

I usually add the velveted chicken to a stir fry when the vegetables have about 30 seconds to a minute left to cook. I add the chicken - cook everything 30 secs to a minute - then add the sauce - then add the thickner :)

[adventure002006]

your proof that an asian diet keeps the body trim. I have always like the asian style of eating altough not asian myself. Great flavours with lots of veg. meats sliced goes farther in flavour without the bulk. This will really add great flavour to my next chicken dish.

Thanks

[Senoritahoneybun]

It looks so nice is this Healthy

[AsianCookingmadeEasy]

It's not healthy doing it this way (deep frying) but you can do it another way by boiling it, which makes it much healthier. I'll send u the instructions through youtube mail :)

[amazinglazedonut]

Can you boil the velveted chicken? If so, can I please have the recipe as well? Thanks in advance.

[AsianCookingmadeEasy]

Yes- I'll send it to you too :)

[shartanne]

May I have the recipe too please :)

[AsianCookingmadeEasy]

Yes - I'll send it through youtube mail :)

[Refrescador]

Fantastic stuff, very informative. Thanks!

[twms101]

I appreciate you placing your videos on youtube....GREAT JOB!!!!