Have you ever wondered about the secret behind the tender and juicy chicken in Chinese restaurant stirfries? It all comes down to a technique called velveting. I'll guide you through the process of velveting chicken and then demonstrate three cooking methods: boiling, sautéing in a wok, and frying in oil. I'll also highlight the differences between these methods and when to choose each for the best results.

Chicken Marinade for Velveting:
10 oz chicken breast
2 tsp cornstarch
2 tbsp water
¼ tsp salt
2 tsp oil

For Chicken Mushroom Stir Fry:
8 oz mushrooms and peppers
Ginger 1 tsp, finely minced
Garlic 1 clove (1 tsp), finely minced

Sauce:
Soy sauce 2 tbsp
Oyster sauce 2 tbsp
Water 2 tbsp
Corn starch 2 tsp
Sesame oil 2 tsp
Sugar ½ tsp
White pepper ½ tsp

INSTRUCTIONS:
Mix chicken with marinade ingredients. Cook chicken until 80% done. Stir fry vegetables, add ginger and garlic, then throw chicken back in. Mix sauce ingredients together and add to wok. Stir well.

Chapters:
0:00 Intro
0:31 Slice Chicken
1:39 Velveting!
4:21 1st Way to Cook: Boiling
5:13 2nd Way to Cook: Sauteing
6:41 3rd Way to Cook: Frying
7:50 Finishing Chicken Mushroom Stir Fry

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****MY FAVORITE COOKING TOOLS****
Wok: https://amzn.to/48tDNkZ
Carbon steel skillet: https://amzn.to/3S3h4Fx
Traditional Chinese cleaver knife: https://amzn.to/3S1rxkK
Knife set: https://amzn.to/3vGJMo9
Meat grinder: https://amzn.to/3vFsPKE
KitchenAid pasta attachment: https://amzn.to/3U4ckSo
Mini food proccessor: https://amzn.to/3HqKfgN
Oil preserver: https://amzn.to/47Nk6ne

****MY FAVORITE ACCESSORIES****
Small whisks for sauces: https://amzn.to/3O2tcoL
Black apron: https://amzn.to/3S62w84
Nondrip oil bottle: https://amzn.to/490UHYb
Bottle for soy sauce or oil: https://amzn.to/3O9okhL
Bamboo steamer: https://amzn.to/48D1OpJ
Steamer liner: https://amzn.to/3Hp820I
OXO fat separator: https://amzn.to/3vI3eRl

Kindly be aware that the provided links are affiliate links. This means that if you make a purchase through these links, our family will earn a small commission from the sale, without any additional cost to you. Your support through these links is genuinely appreciated!

****LINKS MENTIONED****
Marion's Kitchen:    • YES, I’m using CHICKEN BREAST in a ST...  
Souped Up Recipes:    • How To Tenderize ANY Meat!  
Made with Lau:    •  How a Chinese Chef cooks Chicken Br...  
Andy_Cooks:    • Velveting meat  #shorts  
Foodiechina888:    • EASY & QUICK STIRFRIED CHICKEN BREAS...  
Wokgod:    • VELVETING CHICKEN BREAST #SHORTS #CHI...  
Spice Eats:    • MONGOLIAN CHICKEN STIR FRY | MONGOLIA...