Tenderizing chicken breast for chinese stir fry

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When I was still in my late teens, I volunteered to cook a Chinese meal for a hundred people to raise money for a small volunteer fire department. No one, least of all myself, bothered to ask if I knew anything about cooking Chinese food. In fact, I did not. But, armed with the confidence of youth and a basic understanding of stir-fry technique I picked up by experimenting with a wok someone gave me, I forged ahead. Despite my lack of knowledge and experience, the food was pretty good. But one diner noted that the chicken lacked the subtle, tender texture of the chicken stir-fry in Chinese restaurants; and this bothered me for years.
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Here it is: The secret to stir-fried chicken

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How do Chinese restaurants tenderize their meat? - Seasoned Advice

By using our site, you acknowledge that you have read and understand our Cookie Policy , Privacy Policy , and our Terms of Service. I eat at a lot of Chinese restaurants now and also while growing up. I often wondered how is it that the chicken, pork, and beef in dishes are always so tender. I can never replicate it when I cook. What do the Chinese chefs use to tenderize their meat? One technique, but not the only, is velveting.
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How Do The Chinese Restaurants Get Their Chicken So Tender???

One of my favorite things about American Chinese food is how easy it is to eat: the pieces are bite-sized, the flavors are addictive, and the meat is always tender and easy to chew. But if you've ever tried to replicate any of your favorite takeout in the kitchen, you've likely noticed that the high heat required for most recipes thoroughly dries out the meat that you're trying to cook. The technique that most Chinese restaurants use to create that juicy, delectable consistency we all know and love is called velveting , and it's not so much a secret as it is a little-known cooking method amongst U. When thinly-cut and skinless meat, such as chicken, is velveted, it is marinated in a base mixture of salt, liquid, and cornstarch for at least 30 minutes. After marinating, the chicken is tossed into a wok and flash-fried with oil over high heat.
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