This is why your Chicken Stir Fry isn't as good as the restaurant!
Full post on how to prepare chicken for stir fry—with detailed velveting + marinade recipe here!
Thanks for watching!
– Bill, Judy, Sarah, and Kaitlin ❤️👨👩👧👧
Check out our NEW YORK TIMES BESTSELLING cookbook:
For all of your questions on Chinese ingredients:
For more tips on Chinese cooking methods:
For The Woks of Life’s complete wok guide:
Thinking of buying a wok? These are the best!
Got questions on how to maintain your wok? (See here if you have a rusty wok!)
Stay connected!
Music: epidemicsound.com
About The Woks of Life:
Since its founding in 2013, The Woks of Life has become the #1 online resource for approachable, creative, authentic Chinese recipes in English. Through their popular recipe site and diverse social media community, Bill, Judy, Sarah and Kaitlin Leung share inspiring recipes and their family’s culinary genealogy with millions of home cooks. With the debut of their highly-acclaimed, New York Times bestselling cookbook The Woks of Life: Recipes to Know and Love from a Chinese American Family in 2022, the family has served up even more of their sought-after recipes and culinary stories to hungry fans and new audiences. The Leungs have been featured in numerous press outlets, including Magnolia Network’s Family Dinner with Andrew Zimmern, Food Network’s Family Meal, as well as Bon Appetit, Good Morning America, NPR, The New York Times, and many more.
source
For beef, you can also add the tiniest bit of baking soda when marinating.
i tried with your recipe…water and bacon soda for 24 hours, then wash wash wash wash…then do the marinara -your recipe…the meat (red meat) was like eating the sole of a shoe even when i let it rest for 24 hours…did not work!!! i guess ur meat is better quality than mine ( red meat food for the poor)
Ty 😊
looks delicious
While the Americans invented sodium bicarbonate I think the irish introduced to the Chinese replacing egg whites which was traditional….no you might sat where in the hell did the irish introduce it to the Chinese…well my friends both were on the low rungs of the ladder an example is the rail roads…but I'm dead sure given the history of the irish in the 1800s re food that even bar an gorta mor ( the great hunger aka the famine) irish where trying to tenderise tough meat even veg….hence the likes of stews….but then comes an American invention sodium bicarbonate and introduced to us…to be honest I knew about it since I was a child mostly for mushy peas and cabbage alot of the old ways were forgotten re sodium bicarbonate but the Chinese specifically ones in the UK I bought their takeaway cook books their called zhengs made Mr remember and delve deeper….I know "velvet" the irish way then either cook or marinade the Chinese way for Chinese dishes…and it's made things so much better…
Here's what I know use…1g of sodium bicarbonate and 1g of salt per 100g of meat why not brine also lol but only soak in covered water for about 1.5 hrs for chicken and pork and 2 hrs for beef….you will have to experiment how long depending on the toughness or non toughness of the most…
I now bicarb/brine THEN marinade….because you can mass batch bicarb/brine as a foundation meat and THEN change up the flavour profile with the marinade…its a game changer not just for Chinese cooking that's coming from me yes an irishmen 😜
❤WOW AWESOME 🎉
Velveting is one of the tricks I learned 10years ago that changed my culinary life.