I used teh technique from the video tonight to make chicken chop suey. There was no baking soda or meat tenderizer used. I followed the recipe and technique exactly as given in the video. I have to tell you that I have never had more tender, velvety chicken anywhere, or at any time. I added powdered ginger to the marinade, plus granulated garlic powder to enhance the chicken flavor. The result was remarkable. I will definitely be using this technique again and again. No acidity from wine came into play, as I used soy sauce. The poaching technique with the egg/cornstarch seal is what did the trick, and cooking until the chicken was barely done through. If this works as well for beef and pork, then I will be amazed indeed.
Seeeeeya; Goodweed of the North
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