How Chinese Chefs Velvet Chicken MASTER CLASS 🍗 Mum and Son professional chefs cook

Ever wonder how the Chinese takeaways and takeouts get their chicken so tender? Then this video is for you, here we show you the 3 main ways they tenderise their chicken. It's through a technique called velveting, which is a process that uses ingredients to make protein tender, most techniques require you to bruise the meat with a mallet or rolling pin to make it tender, which works very well, hitting the meat with a blunt objects causes the cells to rupture, which means they stay tender when cooked. However if you learn to velvet your meat, the tenderness is much better and depending what method you use, much tastier. We show you the 3 main ways of velveting chicken, there are more, but these are the most common. If you want us to show all the meats and how to velvet each one, as they are different, make sure to comment below.

Forgot to mention that the bicarb makes the ph of the chicken more alkaline so it doesn’t toughen when exposed to high heat.

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00:00 Introduction
00:20 The chicken most use now
00:58 What is velveting?
01:36 Velveting version 1 (old school)
03:05 Why you don't use the yolk of the egg
04:24 Poaching Vs Boiling
05:05 Velveting version 2 (SUPER BICARB)
07:00 Velveting version (Ziangs Version)
07:15 What is the grain of the meat?
08:42 Why potato starch and veg oil is used
09:22 Sesame oil
10:04 Taste test, which is best