Chicken Lo Mein
This recipe segment details the 'velvetizing' technique for chicken, a vital preparatory step for many Asian dishes including Lo Mein. By marinating chicken in a baking soda solution, it becomes exceptionally tender and moist, ensuring a superior texture in the final dish.
Equipment
- 1 Large Mixing Bowl For marinating the chicken
- 1 Measuring Cups For water
- 1 Measuring Spoons For baking soda
- 1 Whisk To dissolve baking soda
- 1 Colander For rinsing the chicken
Ingredients
Main
- 2 cups water
- 11/2 teaspoons baking soda
- ½ pound of boneless skinless chicken cubed
Instructions
- In a large mixing bowl, combine the 2 cups of water with 1 1/2 teaspoons of baking soda.
- Whisk the mixture thoroughly until the baking soda is completely dissolved, ensuring no undissolved particles remain.
- Add the ½ pound of cubed boneless, skinless chicken to the baking soda solution, making sure all pieces are fully submerged.
- Stir the chicken gently to ensure it's evenly coated by the solution.
- Allow the chicken to marinate in the solution for at least 15-30 minutes at room temperature, or up to 2 hours in the refrigerator.
- Once marinated, transfer the chicken to a colander and rinse it thoroughly under cold running water for several minutes.
- Agitate the chicken gently while rinsing to ensure all baking soda residue is removed. This step is crucial to prevent a soapy taste.
- After rinsing, pat the chicken pieces very dry with paper towels to remove as much excess moisture as possible. This ensures better browning when cooked later.
- The tenderized chicken is now ready to be used in your Chicken Lo Mein or other stir-fry recipes.
- Proceed with your main Lo Mein recipe, adding the velvetized chicken during the appropriate cooking stage.
Notes
The use of baking soda, a technique often called 'velvetizing' in Asian cuisine, is crucial here. It tenderizes the chicken by slightly raising the pH, breaking down muscle fibers, resulting in an exceptionally tender and moist texture. Ensure the baking soda is fully dissolved before adding chicken. After marinating, thoroughly rinse the chicken under cold running water to remove all baking soda residue, which prevents a soapy or metallic taste. Pat the chicken very dry post-rinsing for optimal browning in subsequent cooking steps for your Lo Mein.