What technique is used to tenderize meat in Chinese cooking?

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What technique is used to tenderize meat in Chinese cooking?

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So many Chinese restaurants use the crappiest and cheapest quality chicken, to where they have to skin it and remove the meat from the bone – but somehow in the dishes it still comes out soo moist and tender! How does it happen? Read on. My dad, a Chinese chef, says it’s all about first beating the chicken with a mallet – you know, one of those hammer things where on one end it’s spiky? It’ll flatten the chicken some, thus make it softer. After slicing the chicken, dip it into a cornstrach/water mixture before putting it your very hot wok – it is THAT that will give your chicken the tenderness you’re looking for, as well as the desired thickenss of your brown or white sauce. But shhhh! Keep that a secret.

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