2006-11-09 09:28:32 · 28 answers · asked by A True Gentleman 5 in Food & Drink ➔ Other - Food & Drink
I think it's something to do with very high power burners used for woks. If so, then it's impossible on a standard gas range.
2006-11-09 09:33:08 · update #1
loosetaft <- I was counting the seconds waiting for someone to make a lame comment like that.
2006-11-09 09:34:46 · update #2
I know, I know, I'll be really funny and answer that it's not chicken it's...wait for it...RATS!! They'll all be killing themselves with laughter over that one. Ha Ha!
2006-11-09 09:51:16 · update #3
OK the real reason for the tenderness is that they use a frozen chicken beast that has a height water content and added dextrose that and the mono sodium glutamate which is a chemical tenderiser and flavor enhancer,hay presto! tender chicken.
i have used this chicken in the trade and is cheap and gives very satisfactory results
hope that answered the question
gary the chef
2006-11-11 04:58:20 · answer #1 · answered by GARY 2 · 0⤊ 0⤋
Most chinese take a-ways normally use only breast meat from the chicken try poaching the chicken first before using it in any dish this prevents it from drying out once poached and cooked emerse it in to ice cold water to stop the cooking process then when using the chicken in a dish make sure you reheat it very quickly either in the dish or by other means
Also the chinese use hallal chicken this can be obtained in quantity from most cash and carry's in iqf form which means it has been frozen indvidually
2006-11-10 07:00:40 · answer #2 · answered by millionairenotyet 1 · 0⤊ 0⤋
Poach it then cook it really, really fast in a wok - sear the outside and leave the inside tender.
TIP: Use the biggest wok you can find and don't overload it with stuff - if there's too much in there it'll boil in the steam rather than fry and go tough.
2006-11-10 03:58:41 · answer #3 · answered by DreamWeaver 3 · 0⤊ 0⤋
Very hot wok or a large pan will work nicely-stove setting about 7. I use peanut oil or sesame oil often & that tastes better than regular vegetable oil. Also, using boneless skinless chicken breasts in general-they are more tender & you don't have to take skin off and debone or whatever.
2006-11-09 17:40:26 · answer #4 · answered by cynder66 6 · 0⤊ 0⤋
Its the super high temp burners combine with a wok. You wont be able to produce the same results at home unless you have commercial burners
2006-11-09 17:39:12 · answer #5 · answered by gandalf 4 · 0⤊ 0⤋
By seasoning the chicken lightly, using a very hot pan/wok with high quality/heat condusive oil and stir frying very fast on all sides!
2006-11-09 17:31:43 · answer #6 · answered by sweet ivy lyn 5 · 0⤊ 0⤋
The chicken is lightly poached, cooled then carved, when you order it all they do is let the cooked chicken get heated through quickly in a wok then serve.
Mystery Solved
2006-11-09 17:40:36 · answer #7 · answered by Anonymous · 0⤊ 0⤋
I'm finding a lot of the chicken is reconstituted MRM chicken, and that naturally is softer and cooks more quickly than the real stuff.
2006-11-09 20:05:32 · answer #8 · answered by Phish 5 · 0⤊ 0⤋
Boil your chicken first until tender, then fry it slowly with the rest of the ingredients.
2006-11-10 00:10:10 · answer #9 · answered by Lore 6 · 0⤊ 0⤋
2 ways, quick fry in a wok or use a streamer
2006-11-09 17:36:01 · answer #10 · answered by michael m 6 · 0⤊ 0⤋