This technique that I am about to teach you will totally transform your Chinese stir-fries
if you are not already doing it, infact it is usually already written into the recipe. This technique is very common in Chinese cooking. It helps to prevent chicken from over-cooking and becoming tough and creates a really silky smooth mouth feel. It can also be used on other meats such as pork, beef and shrimp for a tender, succulent outcome. You will see this technique demonstrated in many recipes on this blog. I do not post until I feel the recipe is very authentic to what I have tasted in Beijing or Taiwan so the intervals of time between postings will be long or short depending on how long it takes to get the taste right.
The meat is first marinated in a mixture of egg white and cornstarch (wine or soy sauce are sometime used instead of egg white or added along side for flavor-enhancement).Here is an example: 1 pound chicken breasts will need 1 large egg white or 1 Tbsp. soy sauce or wine + 1 Tbsp. cornstarch +1 tsp. salt. Whip the marinade until it is frothy as shown in the picture.
You then marinate the meat for 30 minutes to one hour.
Drain out the excess marinade.
Cook in 375 F oil, stirring constantly until the meat turns white and is cooked through. Check a larger piece to be sure. You can also choose to blanch the meat in water boiling over high heat. This works just as well.
You then remove to a plate and continue to stir-fry other ingredients before adding the meat back in or drain out the excess oil and just continue to stir-fry from there depending on your recipe. This can also be done ahead of time and kept in the freezer for quick stir-fries.
Hmm...I've never heard of this. I'll have to try it out! Do you use this technique all the time or just sometimes?
ReplyDeleteI just learned this technique. Always wondered why the meat in the dishes here was so much more moist and silky, I guess is a good word,than mine. You have probably seen it in recipes before just not recognized it. Usually in recipes it will have a marinade for the meat that includes egg,cornstarch and something for flavor, than you fry it and add the other ingredients. Same thing. I always thought is was weird to put cornstarch in a marinade but now I get it. It is a technique to prevent the meat from over cooking I just didn't realize that was what it was for.
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