This is an awesome video. I used the technique for Chicken and Broccoli Alfredo and our guests were amazed at how tender chicken turned out. Thanks so much!
I was searching for velveting techniques and saw your video. This has to be the most informative and easiest to follow instruction for me. Cornstarch can be used in different recipes and I will not have leftover egg yolks. Thank you very much!
Happy to report back that I followed your velveting technique on 1 pound of chicken for tonight‘s Thai basil chicken with broccoli dish, and the chicken breast was very tender and juicy just like the restaurant, just like you said. I really appreciate the quality production that you put into this video with great lighting, great audio, and clear and easy to follow instructions instead of the typical fast-paced, hyper style of other food videos. Looking forward to trying more from your digital recipe book, thanks and God bless.
Oh wow, I have been cooking Asian food for a long time but this video is a game changer for me. The dish turned out restaurant quality and the family loved it, the chicken was super tender.
I'm actually furious right now. I'm 40 years old and I've been cooking with mainly chicken my whole life. I like chicken, I like chicken when I cook it, but it's never how it tastes in restaurants, or from takeout. I just assumed it was cooked in tons of oil and butter, and that's why it was so good. Or some other crazy secret method that wasn't doable at home. I just tried to velvet my chicken using your method, with the water, cornstarch salt and oil. I sautéed the chicken on high heat and it looked great, although I was still expecting it to not taste that different to when I normally cook it. But OH MY GOD. What is this sorcery? Why was my chicken extremely juicy, tender, full of flavor, melt on your tongue fantastic and delicious? I'm not even kidding. I just finished my plate, a plate full of chicken, and it was better than any chicken I've ever cooked. I'm not even exaggerating. This has been a mind blowing experience to me, and I don't think I will ever cook chicken any other way. Wow, just wow.
A well produced informational complete with both visual and verbal details. Baking soda has been over used. If you use it, do so sparingly. Never more than a fraction of a teasppon per 0.5 kilo of protein.
Excellent information, because you given a thorough explanation of 'why' to do something rather than just telling your audience to do it. Along with the variations and results. Must be one of the best I've seen on this along with your beef video. No need to look at others. Thank you greatly.
Stumbled upon your videos and was pleased with the fact that you explain the various methods of preparing the dishes that you make and how you keep them simple for the everyday "chef" to duplicate the process so I SUBSCRIBED to your blog!!!❤😂 Please keep up the good work!!!😊
Thanks for this informative video. I've been trying out various methods of tenderizing chicken and steak. Your clear and concise explanations and discussion of various options helps me apply the techniques more effectively. Well done!
Thank you for the help! I’ve gotten better with beef stir fry (baking soda) getting that “restaurant tender quality”, but chicken I’ve just marinated and cut into smaller pieces so no one would notice the toughness. THIS VIDEO IS A BIG HELP! (Air Force Brat who spent his childhood in the orient eating stir fry twice a day, but never paid attention on how it was made) You mam’m are a godsend. Thank you!
Nice complete instructions on slicing, velveting, cooking and stir frying. Appreciate the sauce recipe. I had no idea you could boil this, but it explains the soft texture of restaurant dishes. A+🫖🥢🍲🍵
@Elias Family Kitchen Nicely done! But, I'm trying to figure out in terms of the amount of ingredients for the velveting marinade and finishing sauce, did you use 3 chicken breasts - one for each method or just one breast divided into thirds? I read your directions as 1 breast split 3 ways. THX!
I have been velveting chicken with baking soda for 20 years. Its fast and easy and my stir fries have melt-in-your-mouth tender, flavorful chicken. If it works, don't fix it.
@naveendotcom for Chinese stir fry, it's usually also done with corn starch and other flavorings like Shaoxing wine, salt, white pepper, chicken powder, etc. It only needs around 15 minutes to soak, too. 1 hour tops for beef, not sure what the max time is with chicken. I've heard the baking soda can break down the proteins too much if left too long.
does adding more corn starch (like 2x normal amount) will result a more tenderized chicken with same amount of marination time? So far I used baking soda method for marination, so then basically have to wash it to remove aftertaste, basically doubling the amount of work time.
Doubling the cornstarch won’t make it more tender. It will make the chicken more sticky when you saute it (more crispy if you fry it). I don’t use baking soda in chicken because I feel like the minor difference in texture doesn’t not justify for the extra time/effort and aftertaste. If you try this, please let me know how it turns out. 😊
Doubling the cornstarch won’t make it more tender. It will make the chicken more sticky if you saute it (or crispy if you fry). I don’t use baking soda in chicken because I feel like the minor difference in texture doesn’t not justify for the extra time/effort and aftertaste. If you try this, please let me know how it turns out. 😊
Doubling the cornstarch won’t make it more tender. It will make the chicken more sticky if you saute it (or crispy if you fry). I don’t use baking soda in chicken because I feel like the minor difference in texture doesn’t not justify for the extra time/effort and aftertaste. If you try this, please let me know how it turns out. 😊
Not using the velveting technique is ok.. using cornstarch as an alternative when cooking will make it not only soft but script depending how you cook.
This is an awesome video. I used the technique for Chicken and Broccoli Alfredo and our guests were amazed at how tender chicken turned out. Thanks so much!
I was searching for velveting techniques and saw your video. This has to be the most informative and easiest to follow instruction for me. Cornstarch can be used in different recipes and I will not have leftover egg yolks. Thank you very much!
Great job. A pro-like video. Clear sound, good editing and nice camera angles. All the info I need, no needless babbling. New sub here.
It is a Professional Video! 😂
@@annamartino5681❤ 😂do ii
Happy to report back that I followed your velveting technique on 1 pound of chicken for tonight‘s Thai basil chicken with broccoli dish, and the chicken breast was very tender and juicy just like the restaurant, just like you said. I really appreciate the quality production that you put into this video with great lighting, great audio, and clear and easy to follow instructions instead of the typical fast-paced, hyper style of other food videos. Looking forward to trying more from your digital recipe book, thanks and God bless.
Oh wow, I have been cooking Asian food for a long time but this video is a game changer for me. The dish turned out restaurant quality and the family loved it, the chicken was super tender.
I'm actually furious right now. I'm 40 years old and I've been cooking with mainly chicken my whole life. I like chicken, I like chicken when I cook it, but it's never how it tastes in restaurants, or from takeout. I just assumed it was cooked in tons of oil and butter, and that's why it was so good. Or some other crazy secret method that wasn't doable at home. I just tried to velvet my chicken using your method, with the water, cornstarch salt and oil. I sautéed the chicken on high heat and it looked great, although I was still expecting it to not taste that different to when I normally cook it. But OH MY GOD. What is this sorcery? Why was my chicken extremely juicy, tender, full of flavor, melt on your tongue fantastic and delicious? I'm not even kidding. I just finished my plate, a plate full of chicken, and it was better than any chicken I've ever cooked. I'm not even exaggerating. This has been a mind blowing experience to me, and I don't think I will ever cook chicken any other way. Wow, just wow.
I am so grateful that I came across your video, cant thank you enough. Real cooking advise for the ones that have no clue, like me. 😊
A well produced informational complete with both visual and verbal details.
Baking soda has been over used. If you use it, do so sparingly. Never more than a fraction of a teasppon per 0.5 kilo of protein.
Excellent information, because you given a thorough explanation of 'why' to do something rather than just telling your audience to do it. Along with the variations and results. Must be one of the best I've seen on this along with your beef video. No need to look at others. Thank you greatly.
Thank you my kids loved the way the chicken came out like this boiled, fried then added to lo mien noodles with shrimp and lo mien sauce.
Thank you very much for sharing these wonderful ways to cook! ❤ I absolutely love Chinese cuisine!
You are welcome! Me too! 😊
Perfect English explanation!
I watch a lot of cooking videos and this is an excellent tutorial. Well filmed and edited as well as good sound quality. You have a new subscriber!
Stumbled upon your videos and was pleased with the fact that you explain the various methods of preparing the dishes that you make and how you keep them simple for the everyday "chef" to duplicate the process so I SUBSCRIBED to your blog!!!❤😂
Please keep up the good work!!!😊
Thank you! Will do! 😊
Wow, I've been doing it all wrong & ending up with tough chicken!! What a great pro video .. will try this tonight for dinner. Tyvm :))
Thanks for explaining why to use corn starch here instead of baking soda.
I discovered this method a few years ago. It works beautifully. I’m getting so hungry just watching.
Greetings from Brisbane 😊 Very well explained, clear instructions. Impressed. I look forward to watching more of your videos .
Thanks for this informative video. I've been trying out various methods of tenderizing chicken and steak. Your clear and concise explanations and discussion of various options helps me apply the techniques more effectively. Well done!
Thank you for the help! I’ve gotten better with beef stir fry (baking soda) getting that “restaurant tender quality”, but chicken I’ve just marinated and cut into smaller pieces so no one would notice the toughness. THIS VIDEO IS A BIG HELP!
(Air Force Brat who spent his childhood in the orient eating stir fry twice a day, but never paid attention on how it was made) You mam’m are a godsend. Thank you!
Excellent video!
One of the best cooking videos I've ever seen. It was clear, informative and concise. Well done !
Great demonstration
My favorite method is frying because I think it gives the stir fry a much bettter taste. I never tried boiling the chicken.
Love your kitchen
Glad to discover this. I’m going to try this velveting technique for tonight’s Thai basil chicken stir fry and report back, thanks 🙏🏽
Interesting video explaining the tree methods. Thank you.
Outstanding... 1st rate all the way.. Ty :)
Excellent video, love your cooking method.
You have a new subscriber.
Thanks
Awesome video I'll be trying this
Your home cooking methods are amazing. Great information easy to follow. Thank you so much for a great videos on cooking.
Joe n Christina
Excellent presentation. Explained very well .
thx
This is an excellent tutorial. Thanks very much for posting!
Informative! I’ll use the boiling method to reduce consumption of oil and oxidative effects from oil-frying
The problem is you get oxidated by breathing.
Thank you :)
thanks sifu. i think i like the boiling method. to stir fry with cashew, should I use raw or toasted cashew?
Thank you for the explanation and the options! I've recently started velveting chicken for stir fry and it really is a must! :)
This video answers my question on what to do with meat after tenderizing the meat. I will go with boil or sateen also. Thanks.
Nice complete instructions on slicing, velveting, cooking and stir frying. Appreciate the sauce recipe. I had no idea you could boil this, but it explains the soft texture of restaurant dishes. A+🫖🥢🍲🍵
@Elias Family Kitchen Nicely done! But, I'm trying to figure out in terms of the amount of ingredients for the velveting marinade and finishing sauce, did you use 3 chicken breasts - one for each method or just one breast divided into thirds? I read your directions as 1 breast split 3 ways. THX!
Very useful information and apetising recipe ! Tks
❤This is so great! Thank you for sharing this information.
Awesome video, great production and very informative. I cannot wait to try this. Subscribed !
Thank you! 😊
Great cooking
Excellent and concise. Thank you.
Great cook, great video, sweet lady.! Got it all..!!
Thank you. Very helpful
Great info! Thx! Lynn is so lovely.
Thank you .
try cooking in 20w50 oil for best results
Great Video ❤️ It is really well done and gives quality Information 👍🏼
Thank you, I will try this method ❤❤
Thanks 😊 easy way
Good food, smokin chef
Exactly what I needed to know, nice and clear, thank you!
I have been velveting chicken with baking soda for 20 years. Its fast and easy and my stir fries have melt-in-your-mouth tender, flavorful chicken. If it works, don't fix it.
Can you explain in short how to do it?
Should i just add water and baking soda to the chicken?
@naveendotcom for Chinese stir fry, it's usually also done with corn starch and other flavorings like Shaoxing wine, salt, white pepper, chicken powder, etc. It only needs around 15 minutes to soak, too. 1 hour tops for beef, not sure what the max time is with chicken. I've heard the baking soda can break down the proteins too much if left too long.
@@turtlepowersf 🙏🏻
@@turtlepowersf baking soda then wash it out after half hour then you can add a marinade and stir fry avoids breast at all times
@@sniper10666thanks for your tip. But do you mean it doesn’t work with chicken breast?. And does it work with beef too?
Great video. Can arrowroot be used instead of cornstarch?
Yes 😊
Thank you ❤❤❤❤
Love your wonderfull videos.
Great video!
I have been seeking a good velveting explanation for years.
Nice informative video. Thank you.
All three types of cooking was done after marination with salt, water, oil and cornstarch?
Please clarify
Yes
You are the best!!
Love ur channel!!! ❤
does adding more corn starch (like 2x normal amount) will result a more tenderized chicken with same amount of marination time? So far I used baking soda method for marination, so then basically have to wash it to remove aftertaste, basically doubling the amount of work time.
Doubling the cornstarch won’t make it more tender. It will make the chicken more sticky when you saute it (more crispy if you fry it). I don’t use baking soda in chicken because I feel like the minor difference in texture doesn’t not justify for the extra time/effort and aftertaste. If you try this, please let me know how it turns out. 😊
Doubling the cornstarch won’t make it more tender. It will make the chicken more sticky if you saute it (or crispy if you fry). I don’t use baking soda in chicken because I feel like the minor difference in texture doesn’t not justify for the extra time/effort and aftertaste. If you try this, please let me know how it turns out. 😊
Doubling the cornstarch won’t make it more tender. It will make the chicken more sticky if you saute it (or crispy if you fry). I don’t use baking soda in chicken because I feel like the minor difference in texture doesn’t not justify for the extra time/effort and aftertaste. If you try this, please let me know how it turns out. 😊
@@eliasfamilykitchen4588 thank you for your reply. I'll keep that in mind.
Thanks!
Thank you very much! 😊❤️
Can I use the velveting process using cornstarch with whole chicken breasts that I am going to marinate and then grill?
I wouldn’t recommend this for whole chicken breasts. This works best on smaller pieces of meat.
For keto lovers a version without corn starch would be nice. Or can you get a good result without it?
Corn starch is required to get a silky smooth velvety texture. 😊
Thank you for this video.
Thank you
Can I season with powder seasoning iafter the tenderized process before boiling, sautés or frying?
Yes 😊
Do you need to tinse it off will it leave any strange after taste like baking soda?
No need to rinse off and no, it doesn’t leave an aftertaste 😊
Greetings from Paul Liverpool England
Hello Paul! 😊
G'day mate
Thank you found this very useful😅
❤your the best!
Made this today and it literally taste like it was from an Asian restaurant
obrigada! ❤❤❤
Do you rinse the mixture off before you cook it?
There is no need to rinse it off. 😊
Can you omit the corn starch?
Don’t omit cornstarch for this. 😊
❤❤❤
Does this work with beef and pork too?
Please use this method for beef and pork: The RIGHT way to tenderize beef with baking soda
czcams.com/video/lgQcJURiN6M/video.html. 😊
Still would have been better with bicarb, just saying, the stuff works, it’s a fact
I use sodium bicarbonate to tenderize beef. 😊 czcams.com/video/lgQcJURiN6M/video.htmlsi=8graX7TOsDJHmPR_
What type of oil?
I use peanut oil
Do you rinse the chicken before you boil it?
No need to rinse it before boiling 😊
I just tried to a velvet chicken with baking soda… I screwed up completely, it was nasty lol.
Sorry to hear that. If you try this, let me know how it turns out. 😊
A small amount is used to tenderize beef. No need to tenderize chicken.
I’ll love you long time ❤️
Not using the velveting technique is ok.. using cornstarch as an alternative when cooking will make it not only soft but script depending how you cook.
Was the boiled chicken velveted first.
Sorry. . .but what do you mean by script?
I hope you stop using seed oils
Your face is bigger than your body.
Baking soda for red meat, not chicken. Get your facts straight!
She mentioned that
What kind of oil as you using???
Peanut oil
❤❤❤