What technique is used to tenderize meat in Chinese cooking?
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.