I have heard of a method where you coat chicken in, is it cornflour, then sort of poach it in water? I think it is used in chinese cookery and it keeps the chicken really tender, or it may be fried in oil can anyone help?
2006-08-12 03:50:49 · 6 answers · asked by lottie 3 in Food & Drink ➔ Cooking & Recipes
Here's what you'll need:
1 lb boneless chicken breasts 1/2 tsp salt
1 large egg white 1 tbl cornstarch
1 tbl oil 1 tbl rice wine or dry sherry
2 cups oil for frying
http://www.themediadrome.com/content/articles/food_articles/skillset_velveting.htm
gives you the recipe
2006-08-12 03:58:31 · answer #1 · answered by sarah p 3 · 0⤊ 0⤋
Sarah p has the right answer. You mix cornstarch and egg white and a little salt and fry the chicken in oil. You will probably need to get your fingers into the cornstarch and egg white mixture to mash out all the lumps.
There is a much less common way to do this in water instead of oil.
The principle is the same in either case. The heat from the oil (or water) makes the egg white solid, so that the juices from the chicken are sealed in.
2006-08-12 12:03:13 · answer #2 · answered by Durian 6 · 0⤊ 0⤋
I'd say coating it in flour, or cornflour then frying it. Boiling it would wash off all the flour but frying leaves it coated almost. I've used this method before but I didn't know it was called velveting!
2006-08-12 10:58:21 · answer #3 · answered by ka ka 2 · 0⤊ 0⤋
DO A SEARCH FOR CHINESE CHICKEN RECIPE
but for the best chicken .... cook it in a home Rotisserie... delicious...
2006-08-12 10:57:49 · answer #4 · answered by paulrb8 7 · 0⤊ 0⤋
sorry i have no idea, i dont really cook
2006-08-12 10:56:19 · answer #5 · answered by NOT TELLING YOU LOL 5 · 0⤊ 1⤋
its sounds yummy, ...i cant even answer your question.
2006-08-12 10:59:01 · answer #6 · answered by Anonymous · 0⤊ 0⤋