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Thread: Velveting Chicken for Stir Fry

  1. #1
    Poof make squid!
    Merrick ap'Milandra's Avatar
    Join Date
    Jan 2004
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    Velveting Chicken for Stir Fry

    Apparently, this is the trick that chinese restaurants use.

    I just tried it for the first time tonight.


    I have never had better chicken in a kung pao that I have made at home before.

    It's a little more work and requires a half hour in the refrigerator, but it also takes about 35 minutes for me to cook a pot of rice, so the timing works well.

    I don't understand WHY it works, but it makes a MASSIVE difference.
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  2. #2
    Elder Arcanist
    Bonlainy's Avatar
    Join Date
    Mar 2004

    Re: Velveting Chicken for Stir Fry

    Cool! Will have to try this.
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    'After silence, that which comes nearest to expressing the inexpressible is music.'{Aldous Huxley}

  3. #3
    hella Star-Demon :3
    MI Redeux's Avatar
    Join Date
    Aug 2012

    Re: Velveting Chicken for Stir Fry

    Thought this was going to involve Velvetta cheese and had my cheese tirade in the paste buffer. [1] I am glad for my disappointment.

    [1] Velvetta is cheese khaki.

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