The Healthy Wok Chinese Cookbook: Fresh Recipes to Sizzle, Steam, and Stir-Fry Restaurant Favorites at Home by Charmaine Ferrara

Author:Charmaine Ferrara [Ferrara, Charmaine]
Language: eng
Format: epub, azw3
Publisher: Rockridge Press
Published: 2017-05-22T23:00:00+00:00

CUTTING AND PREPARING CHICKEN FOR COOKING

Freezing the chicken for about 30 minutes prior to cutting will make it a lot easier to slice and ensure clean, even cuts. A sharp knife helps complete the task with finesse.

Place the chicken on the cutting board with the smooth (outer) side of the chicken facing up. First, trim off any excess fat. Next, cut the chicken lengthwise into thin strips about ¼ inch thick, or into cubes by cutting those strips into smaller pieces. Cutting against the grain will make the meat more tender.

Many Chinese recipes call for the chicken to marinate in cornstarch along with some liquid seasonings—a process called “velveting.” Cornstarch is the secret ingredient that keeps the chicken tender when cooked, by creating a barrier against the high heat of the wok and helping to seal in the meat’s juices.

Allow chicken to marinate in the cornstarch and seasonings for a maximum of 30 minutes, and always at room temperature unless directed otherwise. Adding chicken to a hot wok straight from the refrigerator will cause it to stick to the wok.

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