Cookaholics Bulletin Board

Need a recipe ASAP....my friend asked me to make lunch for his family today. He has chicken and some veggies that he wants to stir fry. I would like to use the velveting technique with the chicken...they like a lot of sauce....any good recipes? Thanks so much!

Lu

Google Grace Young velveted chicken.

Amy

Mahalo Amy!

Lu

Amy, I used Grace Young's velveting technique and the chicken breast strips were incredibly moist! I couldn't believe it...I've made stir fried chicken in the past and always had mediocre results. The texture was always too dry....no flavor....the few extra steps make it so worthwhile. A definite keeper! Thank you!

Lu

Aren't the results fantastic when you velvet, Lu? I started this almost 30 years ago, after getting the Chinese CB Key To Chinese Cooking by Irene Kuo. Her method is amost identical, and I always use the water method for cooking; restaurants usually use the oil method (they always have a special wok set up with low temp oil for this), like many recipes tell us to use, but who wants to waste 2 cups of oil?

I used to do this so much that I would save all of my egg whites (from recipes with the yolks) in those little 1 oz. Tupperware containers, keeping them all in a gallon ziploc. I don't velvet as much in the SE Asian food I make more now, but I still make some occasionally. And the method can also be applied to non-Chinese, to keep that moisture in the chicken.

Thanks Dave....after today's wonderful results, I may just throw a couple of egg whites, corn starch, salt and sherry in my bath tomorrow

Lu