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.
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!
Jason Farmer and you are the only two chef that are so thorough with their recipes and put a lot of work in their content. This video was very educational thank you.
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 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!
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!
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.
If you really want to take your meal to the next level, try using the good part of the chicken, the dark meat. The dry tasteless thighs are what I feed to the dogs. They don't know any better 😆
I just finished watching this great video right after your beef video - great work! This is how cooking videos should be - clear, concise, and all the information one needs. Thank you so much for sharing your knowledge with us in such a professional way! ❤
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.
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!
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!!!😊
I was very glad to see that you trimmed off all the fat and sinew from the chicken before you started slicing it. I thought I was the only person who does this as every other chef I've watched preparing chicken leaves all the 'yucky bits' on. Velveting will be my new way to prepare chicken:-)
Thank you SO MUCH for this amazingly helpful video! I tried baking soda only to have the chicken taste weird🙄, the cornstarch and egg white which wasn’t much help…your method is so much easier and omg just wonderful! Can I say I love you? My husband does also🥰🥰🥰
I’ve just found your channel and subscribed immediately. I love that you don’t just give a recipe to follow but explain the techniques and the reasons behind them. I made your Beijing beef recipe the other night and it was delicious. Tonight I will be making this chicken dish and just want to check, are there meant to be onions in it? The method in the written recipe refers to cooking them with the other vegetables although they aren’t in the ingredient list. I think I will add some anyway. Thanks for sharing your knowledge with us 😊
In Pakistan and India, for all Recipes we marinate chicken with Yogurt, preferably over night or at least couple of hours You may remove excess of yoghurt and add spices of your choices, works great for BBQ BBC Cooking did a research for finding out if marinating with yogurt makes any difference Microbes in plain yogurt works mysteriously and definitely made much better taste Remember people eat in this part of world SKINLESS chicken
Yum! Great video! Now I won’t have to do an unhealthy Panda Express run when I’m pining for green beans & chicken. Thanks so much for your informative & well done video. I’m a subscriber.😊
For tender cuts of beef like ribeye and tenderloin, yes. For tough cuts of beef, I would use baking soda to tenderize it th-cam.com/video/lgQcJURiN6M/w-d-xo.html. 😊
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.
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. 😊
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 was the same with beef. The difference is amazing 😊 I velvet everything now.
@@WendyPipe-f8r I second that. My wife would like me to make the beef and broccoli almost every other day now.
Thanks for sharing
Thx I'm trying that
Very good video professional without all the crap best I’ve seen thank you
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!
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
Same praise here.
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. 😊
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!
Thank you very much for sharing these wonderful ways to cook! ❤ I absolutely love Chinese cuisine!
You are welcome! Me too! 😊
Jason Farmer and you are the only two chef that are so thorough with their recipes and put a lot of work in their content. This video was very educational thank you.
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.
Wow !! Just amazing ! Best chicken I ever tasted in my life !
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!
Wonderfully clear, with just the right amount of explanation!
Excellent video!
One of the best cooking videos I've ever seen. It was clear, informative and concise. 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 presentation. Explained very well .
thx
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.
If you really want to take your meal to the next level, try using the good part of the chicken, the dark meat. The dry tasteless thighs are what I feed to the dogs. They don't know any better 😆
Fascinating story
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.
I just finished watching this great video right after your beef video - great work! This is how cooking videos should be - clear, concise, and all the information one needs. Thank you so much for sharing your knowledge with us in such a professional way! ❤
Very useful information and apetising recipe ! Tks
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 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.
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 very much for the tip on how to cut and velvet chicken breast, very helpful.
Thanks!
Thank you very much! 😊❤️
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! 😊
So helpful! Thank you for explaining all the technical details. Subscribed and looking forward to more tips!
❤This is so great! Thank you for sharing this information.
I discovered this method a few years ago. It works beautifully. I’m getting so hungry just watching.
This is an excellent tutorial. Thanks very much for posting!
Thanks for crystal clear instructions!
A most professional method. I subscribed immediately. Jia you.
Girl, that is gold! Thank you most kindly!
Thank you. Very helpful
Awesome video, great production and very informative. I cannot wait to try this. Subscribed !
Thank you! 😊
Great cooking
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 :))
Greetings from Brisbane 😊 Very well explained, clear instructions. Impressed. I look forward to watching more of your videos .
Excellent and concise. Thank you.
Thanks for explaining why to use corn starch here instead of baking soda.
WHAT A Awesome Easy Video To Follow. I Just Bought A Wok And Have Been Using It, Soo Much Easier And Faster Then A Flat Cast Iron Skillet.
Many thanks, and the highest compliments of your technique!
Interesting video explaining the tree methods. Thank you.
Thank you so much. I’m going to try your technique tomorrow. I think that this is a game changer.
Great cook, great video, sweet lady.! Got it all..!!
thank you for using all three chicken examples,learnt a lot
Thank you, I will try this method ❤❤
Great Video ❤️ It is really well done and gives quality Information 👍🏼
This video answers my question on what to do with meat after tenderizing the meat. I will go with boil or sateen also. Thanks.
Thank you for this simple yet great quality video! ❤ can’t wait to try this method :)
Excellent! Best I've seen on TH-cam!
Thank you for the explanation and the options! I've recently started velveting chicken for stir fry and it really is a must! :)
Thanks 😊 easy way
Chapeau bas to you. Marvelous video with great simple directions. Bravo 👋👋👋
I LOVED this video & will be trying your methods. Thanks.
Thank you , just started diving into stir frying ❤
Love your kitchen
I was very glad to see that you trimmed off all the fat and sinew from the chicken before you started slicing it. I thought I was the only person who does this as every other chef I've watched preparing chicken leaves all the 'yucky bits' on. Velveting will be my new way to prepare chicken:-)
Thank you .
Thank you very much for sharing that yummy chicken recipe😊
Thank you for another recipe to add to my toolbox.
Thank you very much today I tried this method... Super juicy.... Come out so welll.... 🎉🎉🎉
Excellent video! Thank you! I have always just stir-fried my velveted chicken so now I will try boiling and frying it too. 👍👏🤓
Perfect English explanation!
Excellent video, love your cooking method.
You have a new subscriber.
Thanks
Awesome video I'll be trying this
Appreciate you showing the diffrrent methods. *subscribed*😃
Thank you SO MUCH for this amazingly helpful video! I tried baking soda only to have the chicken taste weird🙄, the cornstarch and egg white which wasn’t much help…your method is so much easier and omg just wonderful!
Can I say I love you? My husband does also🥰🥰🥰
Great info! Thx! Lynn is so lovely.
Glad to discover this. I’m going to try this velveting technique for tonight’s Thai basil chicken stir fry and report back, thanks 🙏🏽
Outstanding... 1st rate all the way.. Ty :)
Nice informative video. Thank you.
Excellent, thank you.
Awesome video❤❤❤
Great video. Can arrowroot be used instead of cornstarch?
Yes 😊
I’ve just found your channel and subscribed immediately. I love that you don’t just give a recipe to follow but explain the techniques and the reasons behind them. I made your Beijing beef recipe the other night and it was delicious. Tonight I will be making this chicken dish and just want to check, are there meant to be onions in it? The method in the written recipe refers to cooking them with the other vegetables although they aren’t in the ingredient list. I think I will add some anyway. Thanks for sharing your knowledge with us 😊
I didn’t use onion in the video but feel free to throw them in! Thank you for your feedback! Glad you liked Beijing beef!😊
Excellent
New sub here! ❤ TYSVM for a straightforward lesson, exactly what I wanted.
Great demonstration
Great video!
Was just wondering about this today after watching a fried rice video!! AI algorithm doing its work!!
Lovely clear instructions and video. Thank you. What type of oil are you using?
Peanut oil 😊
I’ve used olive oil with no problems, might try coconut oil tonight.
Love your wonderfull videos.
Thank you from India .
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.
In Pakistan and India, for all Recipes we marinate chicken with
Yogurt, preferably over night or at least couple of hours
You may remove excess of yoghurt and add spices of your choices, works great for BBQ
BBC Cooking did a research for finding out if marinating with yogurt makes any difference
Microbes in plain yogurt works mysteriously and definitely made much better taste
Remember people eat in this part of world SKINLESS chicken
Feel bad for your family. Five hours waiting for dinner.
Thank you for this video.
Thank you ❤❤❤❤
You are the best!!
Love ur channel!!! ❤
Yum! Great video! Now I won’t have to do an unhealthy Panda Express run when I’m pining for green beans & chicken. Thanks so much for your informative & well done video. I’m a subscriber.😊
Can I season with powder seasoning iafter the tenderized process before boiling, sautés or frying?
Yes 😊
Can you use this method for beef?
For tender cuts of beef like ribeye and tenderloin, yes. For tough cuts of beef, I would use baking soda to tenderize it
th-cam.com/video/lgQcJURiN6M/w-d-xo.html. 😊
Thank you for letting me know. Can't wait to try it on beef!
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.
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 sifu. i think i like the boiling method. to stir fry with cashew, should I use raw or toasted cashew?
Use toasted cashew. If you are using raw cashew, toast them in the wok before cooking other food. 😊
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 😊
My favorite method is frying because I think it gives the stir fry a much bettter taste. I never tried boiling the chicken.
Good food, smokin chef
Wow! I used chicken thighs. They were so juicy & tender. I didn't get around to cooking the veggies. I ate all the chicken by itself!
Thank you :)
❤your the best!
Exactly what I needed to know, nice and clear, thank you!