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How to Velvet Chicken for Stir Fry Dishes

Velveting is a cooking process that gives the meat in a stir fry dish that silky and smooth texture that everyone craves.  
 

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ljpjcg (1 month ago) Show Hide
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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?
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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 (2 months ago) Show Hide
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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 (3 months ago) Show Hide
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Thank you for taking the time to do these videos! They have been very helpful. My family and I appreciate them.
keniokla (3 months ago) Show Hide
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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 (3 months ago) Show Hide
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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 (3 months ago) Show Hide
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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 (3 months ago) Show Hide
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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 :)
AsianCookingmadeEasy (4 months ago) Show Hide
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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 (4 months ago) Show Hide
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No, Thank you! ^.^

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