2007-01-19 20:45:55 · 15 answers · asked by DoDDsgirl 1 in Food & Drink ➔ Cooking & Recipes
don't listen to the girl that said to use olive oil. The flash point of olive is too low to be suitable for wok cooking.
There are several factors that allow the chicken to be as tender as you mention it.
1. High heat output burners - Restaurant wok burners put out tremendous amounts of heat. So much heat that a 2 or 3 cups of water will boil in 10 seconds. Having large amounts of heat allows the meat to cook very very quickly, preserving the tenderness.
2. Lots of oil. The large amount of oil allows heat to be transfered to the chicken very quickly and evenly. Without lots of oil, it can't be done.
Therefore, home cooked Chinese food never tastes the same as restaurant cooked food. One would never so much oil at home as used in the restaurant (very miminal oil is used as home).. and home burners aren't as powerful as restaurant burners.
2007-01-21 19:49:06 · answer #1 · answered by ironqqq 2 · 0⤊ 0⤋
I saute my chicken in chunks, in a little oil, any kind is good. Add a 1/2 cup of wine, when the chicken has turned white, white wine is best, and let simmer alone, without your vegetables, for 5 to 7 minutes. Remove, set aside, add your other ingredients, then re-add the chicken chunks. You can use broth instead of wine also, but it isn't the same. Wine has acid, and breaks down the meat to a small degree which causes tenderness, and adds more flavor. The alcohol in the wine cooks out, meaning it is cooked away, in case you were concerned about that.
2007-01-19 21:42:21 · answer #2 · answered by xenypoo 7 · 0⤊ 0⤋
Mix together an egg white and a spoonful of cornstarch and marinade the chicken in this for half an hour before frying ( very briefly ) in hot groundnut oil ( olive oil does not get hot enough and tastes wrong ). This works every time.
2007-01-19 21:11:29 · answer #3 · answered by penny century 5 · 2⤊ 0⤋
the secret is that you marinate it in the fridge a day before. before
marination tenderly pound it like a steak. It absords all the ingedients. Then upon prep. thinly slice to your specs. slowly
cook with steam and you will have the best tasting awsum meal
of all. Wow that just made me hungry. good luck
2007-01-19 21:00:26 · answer #4 · answered by Anonymous · 0⤊ 0⤋
If you marinate it well and add a little extra olive oil to the wok, Cook it just until done. It should be nice, juicy and tender.
2007-01-19 20:50:51 · answer #5 · answered by pussnboots333 4 · 0⤊ 0⤋
Get yourself a chicken breast, thinly slice it and marinate it in a mixture of brown sugar, soy sauce, hot sauce (optional) and granulated mustard., for at least an hour. You'll love it, and make sure you prepare white rice as the bedding, also add stock as your cooking. (Beef Stock).
2007-01-19 21:19:10 · answer #6 · answered by kdks 3 · 0⤊ 0⤋
Dredge it with a bit of cornstarch and be sure to cook on high heat
2007-01-19 20:51:07 · answer #7 · answered by steak 3 · 0⤊ 0⤋
Don't overcook it, that's when it goes tough. Fast and hot.... and the moment it is cooked all the way thru, serve it up.
2007-01-19 20:50:27 · answer #8 · answered by Bart S 7 · 0⤊ 0⤋
don't overcook it or add 1 teaspoon of bi-carb to it before cooking or in a marinade
2007-01-19 20:49:18 · answer #9 · answered by AJ74 2 · 0⤊ 0⤋
A small amount of bicarbonate of soda is THE answer!!!
And don't cook it any longer than necessary.
2007-01-20 03:23:16 · answer #10 · answered by Sparky5115 6 · 0⤊ 1⤋