Recipes

[catlover]

Have you noticed that chicken and sometimes even beef and pork at Chinese restaurants is extremely tender and has a different texture that is quite unique to Chinese dishes?

The technique is called velveting and it’s dead simple to do at home. All it requires is a bit of baking soda (bi-carb) to lightly coat the raw chicken, set aside for 15 minutes then wash off thoroughly before proceeding to make the stir fry. The first time you try this, you will be amazed!

The baking soda essentially breaks down the chicken fibres, making it very soft and giving what I describe as a “spongey” texture. As unappealing as that sounds, I don’t know how else to describe it!

I followed the recipe exactly and it worked!

It was like chinese food take out-but better!

I am stunned that it came out so good.

And it was easy..................

[catlover]

Have you noticed that chicken and sometimes even beef and pork at Chinese restaurants is extremely tender and has a different texture that is quite unique to Chinese dishes?

The technique is called velveting and it’s dead simple to do at home. All it requires is a bit of baking soda (bi-carb) to lightly coat the raw chicken, set aside for 15 minutes then wash off thoroughly before proceeding to make the stir fry. The first time you try this, you will be amazed!

The baking soda essentially breaks down the chicken fibres, making it very soft and giving what I describe as a “spongey” texture. As unappealing as that sounds, I don’t know how else to describe it!

[hopi]

I would like to place a large order.

[KingstonsMom]

@catlover

Thank you so much for letting us know how it turned out!

So you did it your way, just coating it with baking soda, no egg white like another recipe mentioned?

Can't wait to try it!

[lenapecci]

I was watching an episode of cooks country or Americas test kitchen last weekend and saw them make chicken lo mein and they showed this technique. 

Thank you you for posting. I will try this over the weekend. 

[catlover]

---

@KingstonsMom wrote:

@catlover

Thank you so much for letting us know how it turned out!

So you did it your way, just coating it with baking soda, no egg white like another recipe mentioned?

Can't wait to try it!

---

I followed the recipe............measured everything.

I did use a little more baking soda though.............

[QVCkitty1]

Thanks so much for letting us know how it turned out. I will try this method for sure.

[Tinkrbl44]

I'll take an order of Cashew Chicken with brown rice.   Thanks!

[luvdoodles]

Where can I find this recipie. TIA

[KingstonsMom]

---

@luvdoodles wrote:

Where can I find this recipie. TIA

---

@luvdoodles

Finally found it!

Chinese Cashew Chicken

Prep time

15 mins

Cook time

6 mins

Total time

21 mins

The soft, creamy crunch of cashews is a perfect combination with the chicken which is tenderized using the method that Chinese restaurants use called “velveting”. I make this quite saucy – saucier than most recipes you will find. The stir fry sauce is a very classic recipe.

Author: Nagi | RecipeTin Eats

Recipe type: Stir Fry

Cuisine: Chinese

Serves: 4

Ingredients

Velveted Chicken

• 1 lb / 500g chicken breast or thigh fillets, cut into 1”/2.5m pieces
• 2 tsp baking soda (bi-carb soda – NOT baking powder)

Sauce

• 3 tbsp soy sauce
• 3 tbsp Chinese rice wine (shaoxing wine) or dry sherry
• 3 tbsp oyster sauce
• 2 tsp sesame oil
• Dash of white pepper

Stir Fry

• 1 tbsp cornstarch / cornflour
• 6 tbsp water
• 2 tbsp peanut oil (or vegetabe oil)
• 2 garlic cloves, very finely chopped
• ½ onion (yellow, brown or white), chopped into 1cm/1/3” pieces
• 1 small green bell pepper (capsicum), chopped into 1cm/1/3” pieces
• ½ cup roasted cashews (salted or unsalted)

Instructions

1. Velvet the Chicken (optional): Combine baking soda and chicken in a bowl, toss to coat evenly then set aside to marinate for 15 minutes. Rinse chicken thoroughly in a colander, then pat with paper towels to remove excess water (no need to thoroughly dry).
2. Place Sauce ingredients in a jar, screw on lid and shake to combine.
3. Place chicken in a bowl and measure out 3 tbsp of Sauce. Mix and set aside to marinate for 20 minutes.
4. Add cornstarch and water into remaining Sauce. Screw lid on, shake to combine.
5. Heat oil over medium high heat in a wok or heavy based skillet. Add the garlic and fry for 15 seconds, then add the onion and cook for 1 minute.
6. Then add the chicken and bell pepper and cook until all the chicken turns white but is still pink inside (about 2 minutes).
7. Pour the Sauce in, bring to simmer and cook for around 2 - 3 minutes or until it thickens and the chicken is cooked through.
8. Remove from stove, stir through cashews and serve with rice.

Notes

1. Tenderizing the chicken with baking soda is optional.

2. If you feel like a bit of zing, add 2 tsp chili sauce or sriracha .

3. This is a recipe that has evolved over time as I endeavoured to make it as close to what it is like at restaurants. The original base recipe probably came from a Chinese cooking show like Kylie Kwong.

Recipe by RecipeTin Eats at http://www.recipetineats.com/chinese-cashew-chicken/

[luvdoodles]

Thank you answering and posting the recipie. Can't wait to try it.