Velveting Chicken

Ingredients

8 oz chicken breast slices OR bite size pieces not whole pieces (note 1)
3/4 tsp baking soda bi-carb/bi-carbonate

Instructions

Place chicken in a bowl and sprinkle baking soda all over the surface.
Toss with fingers to coat as evenly as possible.
Refrigerate 20 minutes for slices, 30 minutes for bite size pieces.
Rinse well in colander to remove baking soda.
Shake off then pat away excess water (doesn't need to be 100% dry).
Use as directed in chosen recipe - stir fries and noodles (see in post for suggested recipes). Can be marinated, cooked on the stove, deep fried, simmered in broth.

Notes

Difference chicken weights - click on servings and slide until the chicken weight is the amount you are using. Ok not to be 100% accurate, +/- 1/4 tsp or so is fine.

1. Only use slices and bite size pieces - This method of tenderising chicken is suitable for sliced or small bite size pieces of chicken, not a whole breast or thigh fillet. The baking soda is too strong and will over tenderise the outside before the inside is tenderised.

To tenderise a whole breast fillet, either use a marinade or dry brine.