Take Your Chicken Stir Fry To The Next Level Using The VELVETING Technique

[@beltxabeltxa]

Very well explained and presented, Thank you

[@ALuV6]

More jokes per video = More laughters. Great video thanks.

[@RockinRobinCooks]

Hahaha! Thanks!

[@kathyhowell7809]

Yes more stir fry videos.

[@9929kingfish]

Wow. I got to try this technique. I bet some red pepper flakes and water chestnuts for some crunch would work well with this recipe.

[@craigbrown5359]

Most outstanding

[@usernamemykel]

Excellent presentation - subbed.

[@RockinRobinCooks]

Much appreciated! Welcome aboard!

[@alexismitchem4240]

Hi Mrs. Rock in Robin this recipe looks very nice.

[@Ultradude604]

😂 I can't believe it took me a second to get the joke. Way too long. "What do you call a bird that's afraid to fly? A chicken!" 😂

[@bcbmom08]

Oh wow! Ok I’ll try this. I love how you show me new techniques. As far as jokes, I want three per video! LOL you are my favorite, thanks!

[@janinecurl4376]

Great recipe I like 2 chef jokes. 😂😂😂

[@friendo760]

Great recipe...I can’t wait to try it. Thanks!

[@RockinRobinCooks]

You are welcome! Thanks for stopping in!

[@manuelalmendarez2232]

I never got this great looking recipe.it looks very good

[@beverleeperezgeorgette1951]

Great recipes..hope you had a wonderful holiday

[@brendafordyce5696]

I love stir fry THANK YOU!!!

[@RockinRobinCooks]

You are welcome Brenda!

[@polyglotg]

Looks perfect, I'm excited to try this velveteen technique!! Thanks for sharing,

[@RockinRobinCooks]

You are so welcome! Thanks for watching!

[@ericagrneyez1839]

Love your whole vibe...thank you for the velvet tips..I'm going to use this making fried rice

[@RockinRobinCooks]

You are so welcome! Thanks for stopping in.

[@krazysiouxgirl2]

That looks amazing. I definitely want to make this

[@RockinRobinCooks]

Thanks Tina, it is! Let me know how you like it!

[@Sarahsspace2B]

Great recipe

[@RockinRobinCooks]

Thanks!

[@Sarahsspace2B]

@@RockinRobinCooks your are welcome

[@RD-gp1mu]

Can it be marinaded overnight?

[@RockinRobinCooks]

Sure, I don’t see why not!

[@emanonfox1709]

can this technique be used for chicken for a casserole, and not just for stir frying? I've done this many times for stir frying, but curious if you've tried this with a baked chicken casserole, or similar?

[@Lalunabreeze]

❤️lt.

[@kerryrobitaille858]

Where do I find the amounts for the velveting mixture

[@atsstockburn]

Your voice is close to Tea Leoni.

[@margaretbachmeier5299]

Do you have to wait each time before you put the vegetables in the pan before the water boils. Also the chicken

[@RockinRobinCooks]

Hi Margaret, the temperature of the water will drop after you blanch each batch so yes, wait until the water gets hot again as indicated by the water boiling before adding a new batch including the chicken.

[@RD-gp1mu]

Love the jokes😂

[@pastorwynnamazinggracemini6824]

I was wondering about a steak fajitas video or can you follow the same process as the chicken fajitas video. Thanks.

[@RockinRobinCooks]

Hi Judy, I have a steak fajitas video you should try! kzbin.info/www/bejne/fZ-cgZKqZadlpdk

[@pastorwynnamazinggracemini6824]

@@RockinRobinCooks ok thank you, gonna try then tonight 😊.

[@anahidtrejo-recipes9324]

This looks so mouth watering 🤤 eggonomics 😂 that was a good one 😂 👇🏼 I also do cooking videos

[@RockinRobinCooks]

Thank you!

[@suegilreath1426]

Where is the recipe for this? I have tried and tried to get it, but have been unsuccessful.

[@RockinRobinCooks]

Are you viewing this on your phone? It's more challenging on the phone. If you can get on a computer just look below the video and click on where it says "show more" and you will find the description box.

[@TwoTravelingCapricorns1969]

A joke in the beginning middle and end. I like corny humor!

[@AL-bj9vo]

I have never seen any Chinese chef, in real life or on YT, that boils chicken before stir frying (they typically flash fry it in peanut oil first). It's prob more "healthy" since you are using less oil, but the taste is prob VERY bland (gee, who would've thought boiled chicken wouldn't be bland). I'm sad you are sacrificing flavor for a few calories, as I thought when you told us to deep fry our tortillas when making enchiladas, you were legit on flavor. SHM.

[@RockinRobinCooks]

Hi AL, you can velveting the protein in either oil or water. For a home cook using oil seems a bit wasteful as what are you going to do with all that leftover oil? That's one of the reasons I used water. I don't disagree that oil will taste better than water. I'm sure that's what the restaurants as they can reuse that oil over and over. The idea behind velveting is to seal in the moisture so the protein doesn't dry out as it creates a protective coating, helps the sauce stick to it and provides great mouth feel. That's the result you get when you marinate the protein first in the cornstarch, etc. I believe there is a noticeable difference velveting in water to improve a stir fry.

[@AL-bj9vo]

@@RockinRobinCooks Thank you for replying to my comment. I'm not a pro chef, but if the goal is to seal in moisture in the protein, doesn't boiling it first just wash all that starch away? Instead of boiling the chicken (which makes me kinda sad), maybe using a non-stick pan and a light dab of oil (coconut, avacado... just don't crank up the heat). The chicken might even get some browning. On a side note, I found many Chinese restaurants use a small amount of baking soda to tenderize meat (and this works great for me/home cook). A tiny bit of baking soda is flavorless (and I've seen others on YT use it as a baking soda water bath). Just a thought.

[@eileenwatt8283]

​​@@AL-bj9vo her method prevents clogged arteries. All that oil leads to coronary heart disease. People want healthy alternatives to oily method. Her method is flavor full and healthy too.