The Simple Trick To Silky, Juicy Chicken Breast

By Kevin Pang, The New York Times The chicken pieces in chef Elmo Han’s kung pao are so remarkably tender that when teeth meet meat, the poultry barely offers a fight. The dish he serves at Shanghai Terrace, a fine dining restaurant in the Peninsula Chicago Hotel, is a faithful interpretation of the classic, but noteworthy in that it includes chicken breast instead of thighs.

Topics:  elmo han s   in stir-frying   sky s edge    grace young    no   there s   related    a    making   gretchen s   hoffman   france   what s   flavorful   beijing   at shanghai terrace   chan chan   hong kong s ho lee fook   cantonese   andrew wong   london s   michelin-starred    a    wong   britain   chasseur    coq    a    show caption1   expand   recipe   butter-soy chicken    a    yield   total   ingredients   chicken   black   salt   toasted   cooked   preparation   marinate   cover   start   push   transfer   subscribe   in the know   in   kevin pang   the   the new york   times   han   elmo han   shanghai terrace   peninsula chicago hotel   chinese    the   a    restaurants   food   drink   chicago    chicago   dec    laura mcdermott/the new york   stir-fry   simple   silky   juicy   meat   sauce   oil   water   egg   pepper   add   pao   kung   chef   lemon   cornstarch   vegetables   tablespoon   technique   pieces   white   colander   teaspoon   served   bowl   sliced   skillet   soda   beef   process   tender   soft   velveted   ounces   massaged   steady   pressure   seconds   cuts   asparagus   kitchens   vegetable   heat   ll   large   messages   sesame   taste   mushrooms   cooks   stir-fried   liquid   called   creates   steamed   whites   bell   quick   blanched   straight   dip   velvety   wedge   table   ready   method   supremely   seeds   home   rice   mixture   heavy   chefs   lean   quickly   soup   hours   surface   savory   sugar   wok   dish   
BING NEWS:
  • The simple trick to silky, juicy chicken breast
    How do Chinese restaurant stir-fries deliver silky and tender meat with a sauce that seems to cling? The secret is a technique called velveting.
    01/14/2025 - 3:00 am | View Link
  • The simple trick to silky, juicy chicken breast
    Like many Chinese chefs, Han employs a simple method of marinating and flash-cooking that can make lean meat and seafood silky ... cuts like chicken breast become supremely juicy when marinated ...
    01/13/2025 - 5:00 pm | View Link
  • More

 

Welcome to Wopular!

Welcome to Wopular

Wopular is an online newspaper rack, giving you a summary view of the top headlines from the top news sites.

Senh Duong (Founder)
Wopular, MWB, RottenTomatoes

Subscribe to Wopular's RSS Fan Wopular on Facebook Follow Wopular on Twitter Follow Wopular on Google Plus

MoviesWithButter : Our Sister Site

More News