Chicken Breast W Broccoli Stir Fry

Cooking technique for tender chicken breast and broccoli stir-fry. Save the marinated mixture for the steamed chicken dish for another meal. Two dishes from one whole chicken, authentic dishes cooked in your kitchen!! Don't forget to check out the webstore at www.tasteofasiaathome.com, thanks for watching.

Category:

Howto & Style

Tags:

• Chinese
• Cooking

[TheCrysisTwo]

What kind of squirt bottles are you using? They come in very handy especially if you are making egg drop soup. Crack open the eggs into the bottle, put the lid on and shake it up for the scrabbling effect. The reason I asked is because I am looking at them on Amazon and I want to make a good decision before I buy them.

[jui49]

@TheCrysisTwo - I bought some at a restaurant supply house online, you can usually pick up the clear 12oz ones for around 80 cents to a dollar a piece. You may want to pick up a better quality one as the cheaper ones tend to leak around the screw top. I usually snip off the tips to make the opening bigger for thicker sauces such as thick soy sauce and oyster sauce. That's a good idea for the eggs, I would cut the tip as big as I could for that use! Thanks for watching!

[Fitange]

oh god how much oil did you put in?

[jui49]

@Fitange - after you "velvetize" the chicken you let the oil drain off before stir frying with the broccoli. Some rest. will dip the chicken in the stock pot to remove excess oil also. You can reduce the oil you use in the stir fry but when you initially prepare the chicken there is no other way to get the smooth and tender texture to the chicken. Thanks for watching!!

[TheCrysisTwo]

@Fitange I read your comment before I started watching this video and when I saw the oil go in, I busted out laughing. So funny.

[jui49]

@TheCrysisTwo - another note on the oil, a lot of restaurants after velvetizing the meat they will give it a quick dip in the stock pot which is always almost boiling to get excess oil off before stir frying, but you have to be careful to do it quickly so you don't wash off the coating. If people are super health conscious you can stir fry in a non-stick pan w just a touch of oil but you aren't going to get the same result.

[TheCrysisTwo]

@jui49 Not me. I am not too health conscious at all. I just love cooking in a wok and watch as many vids as I can to learn. My new wok will be here next week and I cannot wait. It is the Lodge 14" Cast Iron wok. I ordered it after I found out that my wok on an electric stove does nothing more than Stew my stir-fry. I also want to get a little more familiar with sauces and spices so my stir-fry is not so bland anymore. Thanks for the video and reply.

[Fitange]

Lol@thecrysistwo I know damn!

[JackOrion0670]

That wok isn't hot enough for the stir fry portion of cooking. Electric ranges and woks are not the best of friends. And I agree with others, way too much oil. The velveting should be a poach in water or stock, and there is no reason to add starch at the end. Keep the vegetables light and crisp. But hey to each Their own, enjoy your food.

[jamelaxd]

stir fry is like sauteeing.... too much oil