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Old 07-18-2010, 05:38 AM   #1
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Chinese meat - technique


Most of the Chinese resteraunts I've gone to always have really, really tender meat and I want to know how it works. No matter how I cut or bash the meat I can't get it the same way. Is it in the particular cut of the meat? Is there lengthly marination involved?

Anyone know?


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Old 07-18-2010, 05:59 AM   #2
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When you are slicing the meat be sure to slice ACROSS the grain of the meat. That will ensure it is easier to eat and chew.

Quoth the chicken, "Fry some more."
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Old 07-18-2010, 08:07 AM   #3
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I think I read here, or somewhere, that they use baking soda on their chicken.IIRC. Check out this guy, YouTube - ltkman's Channel
I've tried some of his recipes, come out great, imho.

I'll bet good money it's not an expensive cut they use, it has to do w/prep. Marinades can help greatly, and as Dave said, cutting cross the grain is very important.

Hope this helped, if not....well it's worth what it cost ya. Oh, and keep the change.
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Old 07-18-2010, 01:00 PM   #4
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Here's the "secret" as I was taught. Seems to work for all cuts of meat...

1. marinade in rice wine for at least an hour (add spices if you wish)
2. rinse, add a little bit of fresh rice wine
3. sprinkle all purpose flour and mix with meat for thin pasty coat
4. brown quickly in very hot wok, remove and set aside
5. add meat back into the wok, at the right time, according to the dish

For a crunchy exterior to the meat, popular with some dishes like sweet & sour, coat the meat with a thicker wine+flour protective 'batter' and cook a bit longer.
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Old 07-18-2010, 01:26 PM   #5
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The Chinese use a technique called "velveting" See this link and google for exact recipes.
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Old 07-18-2010, 06:22 PM   #6
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Yup - "velveting" is a terrific way to get super-tender meat for Chinese dishes. There's "velveting" with oil & "velveting" with water. I've only tried the water method, & it did produce a fabulous end product for a "Sub Gum Chicken" dish I was trying. Just a little more hoopla than I normally do for a stirfry, but worth it once in awhile.
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Old 07-18-2010, 11:56 PM   #7
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Thanks everyone! Certainly given me some things to try :)
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Old 07-20-2010, 09:58 PM   #8
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Also, in addition to vinegar, Pear juice(used in a lot of Korean cooking)really helps to naturally tenderize your cut of meat.
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Old 07-21-2010, 12:36 PM   #9
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This is the best site I've seen that gives both a text and little movie showing the velveting technique. This method works with poultry, beef, and pork. I've used it. Check it out. As I don't use alcohol, the soy sauce works for me instead of using rice wine or sherry.

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Old 07-21-2010, 01:00 PM   #10
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Hmmmmm, there seems to be an error when opening that video. Is it just me?

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