|
||||||||
Tender chicken in a black bean sauce |
![]() |
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Feb 2007
Posts: 107
|
Tender chicken in a black bean sauce
Whenever I go to a chinese, my favourite is chicken in black bean with green peppers yum
![]() I've tried making it myself, but my chicken never seems as soft as in a restaurant meal. There you get the thin slices which are very tender and soft. I dont know if its because the recipe I used told me to stir fry the chicken off first, so I probably fried it too long to ensure it was done!! But I never seem to be able to get that really soft texture. Has anyone got a good tried and tested recipe please? |
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
Forum Member
Join Date: Jul 2005
Posts: 17,127
|
A man who cooked in a pretty nice Chinese restaurant told me this once.
Dip the raw chicken pieces in egg white before you fry them. Now, I don't actually cook Chinese food, but my other half does and he follows this tip for chickeny recipes and his grub is always pretty good with silky smooth chicken. Sorry, I've not got any recipes for you, but if you do that with whatever recipe you get, you'll see the difference. |
|
|
|
|
|
#3 |
|
Forum Member
Join Date: Feb 2007
Posts: 107
|
ooh thanks Expresso
![]() not heard that before but will give it a try! |
|
|
|
|
|
#4 |
|
Forum Member
Join Date: Nov 2006
Location: East London
Posts: 14,258
|
Quote:
ooh thanks Expresso
![]() not heard that before but will give it a try!
|
|
|
|
|
|
#5 |
|
Forum Member
Join Date: Jan 2008
Location: Bath
Posts: 97
|
Its called velveting.....works well for a chicken pie as well.
There are a few variations....but this was the way I was taught Lightly whisk egg white (not too much you dont want it frothy). Whisk in a pinch of salt and a TblSpn of cornflour, and if you have it a splash of rice wine (sherry works also). Add the chicken strips and if you have time, leave it for half hour. To cook, put about 2+ inches of oil in your wok, get it very hot, but not smoking, bung in your chicken (carefull it might spit) and give it a good stir to break up anything stuck together. A quick test is to drop in one slither of chicken.....it will float straight away if hot enough. The chicken peices will go white. Make sure they are cooked through and then drain. You can cool it and use it later......just throw it into your stir fry when you are ready. The secret is to leave it to marinade, and not to use too little oil, else the chcicken will just boil and go rubbery......you drain most of it off, so its not as unhealthy as it sounds. The idea of the egg white and cornflour is to prevent the chicken overcooking. |
|
|
|
|
|
#6 |
|
Forum Member
Join Date: Feb 2008
Posts: 577
|
*bump* someone asking similar question today
|
|
|
|
|
|
#7 |
|
Forum Member
Join Date: Jul 2003
Location: Huddersfield
Posts: 1,786
|
|
|
|
|
![]() |
|
All times are GMT. The time now is 17:29.



Thx Smutbucket