Скачать или смотреть Perfect Velvet Chicken | How Chinese restaurants do it

Velvet Chicken, just like the best Chinese restaurants and Takeaways make. I think the most important thing in cooking is getting the basics right and this is certainly a fundamental technique that will instantly improve your Chinese takeaways whether your making a sauce from scratch or just using some of the jarred stuff.
There are a few ways to velvet meat but this is I think the best and easiest to do. The main ingredient is bicarb which not only tenderises the meat, but also increases moisture retention and helps aid in the all important Maillard reaction for browning.
Try it out and you’ll know what I mean.
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INGREDIENTS:
1 large chicken breast
Salt to taste
MSG to taste*
Corn Flour or Potato Starch 2 tsps
Dark soy to taste
Vegetable oil just to create a slurry
1/4 tsp of bicarbonate of soda NOT baking powder.
Thoroughly mix and let it rest for at least 20 minutes in the fridge.
Stir Fry and enjoy however you like.
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*a note on MSG as well. It’s entirely safe. It isn’t linked to headaches. It’s found naturally in all sorts of food like tomatoes and cheese. It’s fine!
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