If you want to find me, I am probably on one of these platforms showcasing my “kungfu” like Bruce Lee to the Western world! Instagram: / dimsimlim TikTok: / dimsimlim
@@averyjoycelynbarakudablock4139might want to add some acid if you wanna use baking soda instead of baking powder (baking powder is baking soda+some sort of acid)
@@brrrrrr (Belated - 'never saw your response). THANK you.🌱 I looked it up. Among other things, it never would've occurred to me to consider what other acids might be in a recipe. Ah science! This is all pretty basic; as an avid cook of over 50 years I thought I new Everything. Ha-hA.
@@hailthemightytriff I’m not doing it, I’m saying this from from every experience I’ve had at any Chinese restaurant. The texture of meat that’s hasn’t been tenderised with sodium bicarbonate will always be far more enjoyable and better for you.
@@MegaSkillz101idk baking soda is like 5x more than powder, maybe that’s your issue. Your restraints must be using soda trying to squeeze out more chicken. Sounds about right
What the actual F?!?! I could not for the life of me figure out why I loved this one specific Chinese restaurants chicken so much until I watched this video! I always thought “dang this is some good chicken” never knew it was prepared this way!!! Thank you!
Same! I actually had convinced myself it was not chicken because no chicken I have ever cooked tasted that soft and spongy! Now I know ! Not that I will remember how to cook it that way but still…
Science time: sodium hydrogen bicarbonate (baking soda) or baking powder has a high pH (its safe to eat). The high pH will break down the protein in the chicken meat (alkaline denaturation). It will allow the chicken to take in the marinade and you cannot overcook it even if you tried. Edit: sodium hydrogen carbonate (baking soda) and sodium carbonate (baking powder) both work. I've only ever used baking soda.
I find that putting easy seeping seasoning first, like salt and pepper, wine etc is better, then only i add flour or starch and seal with oil. Otherwise i feel the seasoning doesnt enter the meat if i put starch or flour early😊
It’s actually true!! The seasoning combines with the moisture and the corn starch and flour so it’s not making direct contact with the meat long enough! Good kitchen instinct
Please don’t comment on every TH-cam channel this way. These ‘influencers’ are 1/2 the time morons, anyone can start a TH-cam channel. You did when you signed up.
TY SOOO MUCH for this video.🙏🙏 Please do more!! When people say " you gotta add this or do this" I always wonder what difference it makes and if it's necessary 🤔
I did 2 chicken breasts sliced a cm thin. 1tsp of baking powder. Add cold water and corn starch till it looks like it does in the video (I didn’t measure) add seasoning like the video, an let it sit for 30 mins. Cooked it in a cast iron with canola oil on mid high heat till brown.
You dont talk about measurement in asian recipe, bruh😅. I mean.. look at this video. If he put one scoop, then it is one scoop or around that😅. Also, find your own taste. This is the rule of asian recipe. Not all have the same taste. Some love salty & spicy stuff. Some love more bland stuff.
It’s pretty simple, all just comes down to knowing how to work a knife in a safe and efficient manner. Plenty of videos out there if you have a search!
@@november4516 If people aren't experienced cooks or culinary school grads, they will have problems with your suggestion. They can use my advice down below. Speaking from 55 years of cooking experience & culinary school grad, plus the school of grandma's and life's kitchens.
Sometimes you can use egg white and potato starch. Bicarbonate yes, but I’ve never added baking powder. And I’d only ever add it to red meat. Chicken doesn’t need it. Personally I always use potato starch, MSG, rice wine, white pepper, light soy and garlic powder.
only ever had this type of chicken in one sit-down Chinese restaurant-the dish was perfect with authentic veg in there, i think water chestnut and chinese celery was in it, velvet chicken, and sauce not too sweet. i miss that little place
Oml so glad i saw this, i love this type of chicken texture but never knew the technique to make it, i figured it had baking powder but thanks so much for this vid!
I learned about velveting about a year ago and haven’t stopped since. It will elevate your stir fry of course. I chop sirloin about a quarter inch and do the same
Actually... I do the same way as you do as i learn from old book Chinese cooking (add baking powder as part of my experience, and I'm not wrong doing hehehe) 👍 I like your YT
since covid, take-out doesn't even bother velveting the chicken anymore. you get boiled, previously frozen chicken cubes with wilted half moldy broccoli for $45 and you have to tip the d-bag driver $20 or they wont pick up your food.
You're a good man the first person of actually see tell people to use baking soda 👌🙌💪 spot on correct.. I don't know why but they usually try and keep that a well-kept secret
You can also do the velvetting process in simmering water. One other point: Too much baking soda can give the protein a metallic off flavor. A slight 1/2 teaspoon/lb of protein dissolved in the water works fine.
Baking powder is a mix of bicarb/baking soda and rice flour. Baking or Bicarb soda is just that... It has 4 times the amount of baking soda than baking powder. So it's important to use much less baking soda than baking powder. Hope that helps.
![[Teaser EP.2] “MasterChef Junior Thailand Season 3” วันอาทิตย์ที่ 9 มิ.ย. นี้ 6 โมงเย็น ทางช่อง 7HD](http://i.ytimg.com/vi/KojBzrifbWg/mqdefault.jpg)
Can you teach the chicken how to start a restaurant?
probably, with enough Asian dedication
First, pick any Asian chicken
Amd make it sell chicken
@@theunknownguy265 thats chicken cannibalism
Cuz that mf still cluckin’
Velveting chicken really elevated my stir fry cooking experience, thank you so much!
U can do it to beef as well
HelloHi. He includes baking powder. Could I use baking SODA (sodium bicarb) and get the same result but with a little "puffy"? Thanks.
U welcome
@@averyjoycelynbarakudablock4139might want to add some acid if you wanna use baking soda instead of baking powder (baking powder is baking soda+some sort of acid)
@@brrrrrr (Belated - 'never saw your response). THANK you.🌱
I looked it up. Among other things, it never would've occurred to me to consider what other acids might be in a recipe. Ah science! This is all pretty basic; as an avid cook of over 50 years I thought I new Everything.
Ha-hA.
The fact you compared the 2 is beyond helpful in many ways. Thank you.
For those that don’t know velveting also makes the meat much more tender too, good for beef or chicken breast
Plus it’ll give a good base flavour that various sauces can cling to like he said
Tender, more like artificial and rubbery
@@MegaSkillz101 then you ain’t doin it right
@@hailthemightytriff I’m not doing it, I’m saying this from from every experience I’ve had at any Chinese restaurant.
The texture of meat that’s hasn’t been tenderised with sodium bicarbonate will always be far more enjoyable and better for you.
@@MegaSkillz101idk baking soda is like 5x more than powder, maybe that’s your issue. Your restraints must be using soda trying to squeeze out more chicken. Sounds about right
The velveted chicken is the guy she tells you not to worry about.
I knew it 😡 I knew I couldn't trust her 🤬
People like you who left funny comments in cooking videos are the reason why I'm starting to enjoy cooking recently😭🤣
Lmaoo wooord
"no babe, I love your shriveled dry chicken"
Take care man
What the actual F?!?! I could not for the life of me figure out why I loved this one specific Chinese restaurants chicken so much until I watched this video! I always thought “dang this is some good chicken” never knew it was prepared this way!!! Thank you!
Same! I actually had convinced myself it was not chicken because no chicken I have ever cooked tasted that soft and spongy! Now I know ! Not that I will remember how to cook it that way but still…
Nah it's cat & dog meat, explains why it's so juicy.
@@CleverBrony how do u know? Had u try it before?
@@user-yi6sy3zv8s I had visited China for their annual dog eating festival also had hard boiled eggs with half grown chicken fetus
@@CleverBrony i love racism against Asians
Science time: sodium hydrogen bicarbonate (baking soda) or baking powder has a high pH (its safe to eat). The high pH will break down the protein in the chicken meat (alkaline denaturation). It will allow the chicken to take in the marinade and you cannot overcook it even if you tried.
Edit: sodium hydrogen carbonate (baking soda) and sodium carbonate (baking powder) both work. I've only ever used baking soda.
thank you for this information. i know what to do now!
@@SSoul0 works beautifully with thinly sliced beef. Use cheaper cuts like rump and make it silky smooth and tender.
@@dtkl79 do I do the same process as this for baking the chicken?
@@SSoul0 i wouldn't advise it for baking. Velveting is best for shallow fry or very very hot pan/wok
What difference does it make on the chicken if you use baking powder vs bi-carb powder?
Thanks for the comparison! Really appreciated the difference it makes.
He didn't use the Mississippi river water, that's good I can do this 😂
He didnt use an innocent chicken 🐔 either😒
Anything is possible with the one hand, the left one only.
DUN AN DASTEED, OUT OF ZIS WORLD
Evil chicken powder! Hyaaaaaaa!!!!!
Lmaoo
I’m gonna try this on my skin
Damn is that how u do it!! I’ve always wondered.
Yeah, this is legit! He always teaches me something new 😮
I find that putting easy seeping seasoning first, like salt and pepper, wine etc is better, then only i add flour or starch and seal with oil. Otherwise i feel the seasoning doesnt enter the meat if i put starch or flour early😊
It’s actually true!! The seasoning combines with the moisture and the corn starch and flour so it’s not making direct contact with the meat long enough! Good kitchen instinct
THIS IS THE VIDEO I’VE BEEN WAITING FOR!!!
Those bullies can eat dirt. You have a great presence, own restaurant, and own TikTok channel! You’re major success!
Please don’t comment on every TH-cam channel this way. These ‘influencers’ are 1/2 the time morons, anyone can start a TH-cam channel.
You did when you signed up.
Thank you for explaining and demonstrating this!
I actually prefer chicken with that "velvet" but I love videos like this!
TY SOOO MUCH for this video.🙏🙏 Please do more!! When people say " you gotta add this or do this" I always wonder what difference it makes and if it's necessary 🤔
I want you to have an Uncle title ❤
With his skills, he is a *grand-uncle.*
My man, can you share the written instructions regarding the measurements of the ingredients?
I did 2 chicken breasts sliced a cm thin. 1tsp of baking powder. Add cold water and corn starch till it
looks like it does in the video (I didn’t measure) add seasoning like the video, an let it sit for 30 mins. Cooked it in a cast iron with canola oil on mid high heat till brown.
You dont talk about measurement in asian recipe, bruh😅.
I mean.. look at this video. If he put one scoop, then it is one scoop or around that😅.
Also, find your own taste. This is the rule of asian recipe. Not all have the same taste. Some love salty & spicy stuff. Some love more bland stuff.
Would love to see a tutorial on how to cut chicken like they do in restaurants.
It’s pretty simple, all just comes down to knowing how to work a knife in a safe and efficient manner. Plenty of videos out there if you have a search!
Partially freeze chicken breast for about 30-40 minutes. You can slice it as thin as paper.
@@november4516 If people aren't experienced cooks or culinary school grads, they will have problems with your suggestion. They can use my advice down below. Speaking from 55 years of cooking experience & culinary school grad, plus the school of grandma's and life's kitchens.
The velveted chicken is the type of guy your wife's gym trainer is like 😅
Bro speaking from experience😂😂
Velveted chickens absorb more sauce after the cook due to the starch
I've learned so much from watching this channel. Thank you!! ❤
Bro you single handedly leveled up all of my Asian dishes. Thank you!!
Baking powder?! Thought it was baking soda
Sometimes you can use egg white and potato starch. Bicarbonate yes, but I’ve never added baking powder. And I’d only ever add it to red meat. Chicken doesn’t need it. Personally I always use potato starch, MSG, rice wine, white pepper, light soy and garlic powder.
Bicarbonate and baking powder are almost the same thing..
Baking powder = bicarbonate (known as baking soda)+cream of tartar + cornstarch
only ever had this type of chicken in one sit-down Chinese restaurant-the dish was perfect with authentic veg in there, i think water chestnut and chinese celery was in it, velvet chicken, and sauce not too sweet. i miss that little place
Oml so glad i saw this, i love this type of chicken texture but never knew the technique to make it, i figured it had baking powder but thanks so much for this vid!
Aha! I always wondered why good Chinese food chicken has that unique and tasty texture. Good stuff.
Thank you my dear Chef Dim Sim Lim.👨🍳
Showing the difference with a comparison prep makes all the difference. Thx.
The secret is the baking powder...it dont let the meat get dry....not matter how long you cook it....🙏🙇🙏📿🐐
Baking soda
Not baking powder!
@@beyondbackwater4933but he mentioned baking powder
@@jayneh2006 he's wrong
@@beyondbackwater4933 Yeah, I think it should be baking soda, not baking powder.
Thank you for making Chinese cooking a lot easier, really appreciate the tips. 👌👍
We just used this technique to cook our chicken for a stir fry and it turned out amazing and the sauce really did attach to the chicken well
Love this guys vibe
Thank you for your educational lessons! Blessings...
Also egg white, a bit of soy sauce and corn starch to soften the chicken mince, for some recipes. I do either.
This man is personally putting every chinease restaurant out of business
Bro I cannot stop watching your videos. Best page ever 🔥🔥🌶🌶🌶
Good, thanks. This is both helpful and easily remembered.
I love your content!
Tried your recipe, and yes, I love it, because it works ❤
you taught me to make my favorite chicken. They went out of business and I had no idea how they did it! Thank you sir.
Cooking lessons i was searching for. ❤❤❤❤
Teach the chicken how to eat msg got me rolling goddamn🤣
This is what I had tried to understand all these years thank you. I love chicken cooked like this.
Thank you for teaching us how to cook. 😊😊
Thank you. Very informative
Awesome bro. You make it seem simple
I really like your necklace , and your Videos 🤗
Love your channel!
WAAUUUUWWWWWSESSS. YOU ARE A GOOD TEACHER. Thank you very much for this comparison 🙏. Yessss I can see the difference. THANK You Boss
Great technique, my friend keep those videos coming.
Omg, I had no idea this was A thing. Thank you! ❤
I've never heard of this. Gonna give this a try. Thanks.
Uncle Velvet thank you for this!
Just tried it. It came out awesomely amazing
...man, dis guy is like spillin' all d wok style cooking food secrets - he sure can wok d wok
Valeting is an absolute game changer. It elevates chicken breast to another level
Thank you so much for this demonstration. I have always wondered how to make the chicken like this
Best short ever.
Great info, thank you. I do cornstarch on my chicken period but I’ll try this as well.
U best bro god bless u keep doing good 👍🏼work
I love that you showed the difference
I learned about velveting about a year ago and haven’t stopped since. It will elevate your stir fry of course. I chop sirloin about a quarter inch and do the same
Thanks bro u r amazing and love Chinese food
How long do u need to marinate the chicken in baking powder, cornstarch and whatnot before cooking, thanks in advance
Actually... I do the same way as you do as i learn from old book Chinese cooking (add baking powder as part of my experience, and I'm not wrong doing hehehe) 👍
I like your YT
And with this… you earned my subscribed
Keep up these vids bro. Soon we are gunna have Malaysian and Chinese chefs in every house!
omfg I've been wondering this for ages
I began feeling semnatic satiation with the word chicken
I thought it was baking soda??
It IS!
He has me questioning my chicken for my meal prep
Always wondered. Thanks!
I love your shirt
since covid, take-out doesn't even bother velveting the chicken anymore. you get boiled, previously frozen chicken cubes with wilted half moldy broccoli for $45 and you have to tip the d-bag driver $20 or they wont pick up your food.
I fry my chicken almost same way it’s to die for so so good ❤❤
Geeezus bub you are amazing 😂
You're a good man the first person of actually see tell people to use baking soda 👌🙌💪 spot on correct..
I don't know why but they usually try and keep that a well-kept secret
You can also do the velvetting process in simmering water. One other point: Too much baking soda can give the protein a metallic off flavor. A slight 1/2 teaspoon/lb of protein dissolved in the water works fine.
Didn't he say baking powder?
That side by side crazy
And it's butter soft! All those year's I wondered why
The velvet chicken looks like it got jaundice
Just tried this for the first time and OH MY GOD my life is changed. Tastes like the stuff from the restaurant
I learned this from my boss, and truly it's a game changer.
Just tried this and holy crap it is good
I thought velveting used baking soda not baking powder. Can you please clarify?
Baking powder is a mix of bicarb/baking soda and rice flour.
Baking or Bicarb soda is just that... It has 4 times the amount of baking soda than baking powder. So it's important to use much less baking soda than baking powder. Hope that helps.
You are the best😭
this is what makes broccoli and beef so good
Thank you for the tip
Thank you, very useful.
That chicken looks incredible!! When mixing it, would you recommend using a higher or lower viscosity sauce ?
this is so goood
Thanks for this. Will be a good thing in the kitchen
Dude im gonna need ypi as my personal chef or marry you 😂😂😂🎉
Most recipes show to rinse off the baking soda before cooking. Is that not necessary?
I tried it. It was amazing
Thank you 😮
Life has changed 😅
Once again this recipe is outstanding! Please marry me ❤
can you teach the chicken to do my taxes?