This recipe prepares chicken or fish to be tender and juicy when stir-fried. It is not a finished dish but a great start for a stir-fry.
Great technique....makes a huge difference in how succulent the chicken or shrimp is. I have done both the water and oil method...both work great
I like the water method ! great on shrimp and chicken.
this is a method for velveting, a technique that makes good chinese foods extra yummy. you know how the shrimp have a certain juicy toothsome quality like a snap or almost light crunch? juicy but firm texture of the chichen. it's the velveting process. it you are looking for a full recipe, this aint it - VELVETING : https://www.seriouseats.com/2014/07/chinese-velveting-101-introduction-water-velveting.html
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