Velveting chicken is something we've been showing for nearly a decade on our social media platforms, and there is a good reason why everyone lately has jumped on the ban wagon, and thats because it's awesome! and feels like kitchen magic to know!
If you don't know what velveting is, its a process that uses a chemical to make or keep meat tender, its not a marinade, our velveting process does include a marinade, but its not the velveting agent. You can velvet by just adding the velveting agent on its own, people often confuse marinating for velveting, easy way to remember this is to think;
Velveting = tenderising meat
Marinating = flavouring meat
The bicarbonate of soda used in this recipe, is the velveting agent, its does this by lowering the PH of the chicken to an alkaline, this stops the proteins from bonding in high heat, which in turn stops the meat from tightening up and keeping it tender. Many of the recipes I've seen have suggested you need to wash the bicarbonate of soda off the meat, you only need to do that if you don't know what you're doing and add to much, if you use the recipe below, the meat will be tender and not slimy, be squeaky on your teeth if you didn't wash if off enough and won't have that fishy bicarb taste.
The recipe lists are for amount of chicken breast you plan to cook, a typical chicken breast is about 150-190g.
Ingredients:
1 sliced chicken breast, raw
1/6 tsp salt
1/6 tsp MSG
2 tsp light soy sauce
1/4 tsp garlic powder (not garlic salt)
1 heaped tsp potato starch
1/6 tsp bicarb
1 tsp veg oil (optional)
2 sliced chicken breast, raw
1/4 tsp salt
1/4 tsp MSG
3 tsp light soy sauce
1/2 tsp garlic powder (not garlic salt)
1 1/2 heaped tsp potato starch
1/6 tsp bicarb
1 1/2 tsp veg oil (optional)
3 sliced chicken breast, raw
1/3 tsp salt
1/3 tsp MSG
4 tsp light soy sauce
2/3 tsp garlic powder (not garlic salt)
2 heaped tsp potato starch
1/4 tsp bicarb
2 tsp veg oil (optional)
4 sliced chicken breast, raw
1/2 tsp salt
1/2 tsp MSG
5 tsp light soy sauce
1 tsp garlic powder (not garlic salt)
3 heaped tsp potato starch
1/3 tsp bicarb
3 tsp veg oil (optional)
Method:
Find the grain on your chicken breast, and cut it into slices, going across the grain, this isn't to important if you're velveting, but small things add up to one big effect later.
Mix all your ingredients into a bowl.
Place into the fridge for 20 minutes, overnight for best flavour, but make sure to cover the meat or it will dry out.
Remove when its ready to use, just cook it as you need it.
You can freeze this raw in portions, just take them out the freezer and defrost before using.
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