Your personal shoppers, leaving home not required. Shop gift guides »
🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Gong Bao Ji Ding (Gong Bao Chicken)

D9b5c55b b447 4721 8409 02e1f146c432  021511f 084

I have a question about the recipe "Gong Bao Ji Ding (Gong Bao Chicken) " from FrancesRenHuang. Chemistry of egg and cornstarch sauce in this recipe

asked by beyondcelery almost 4 years ago
7 answers 1336 views
766e7ce3 8394 4788 8337 bbd8a8d3a07e  5.15.11 coconut macaroons best sm
added almost 4 years ago

It posted too soon! More details: I made this last night and it tasted fantastic. How does the 1 tsp beaten egg in the marinade affect the chicken with the cornstarch? Is it completely essential? Also, I hate not using up an ingredient, so I poured the rest of my beaten egg into the sauce at the finish (egg flower soup-style) and it caused the oil in the sauce to completely separate from the rest. The end result was rather ugly, but still tasty. Why did the egg cause that? What's the chemistry behind it?

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added almost 4 years ago

The egg and cornstarch mix helps create a shell around the chicken so it's moist when cook. Look up Veleting. Or Velvet chicken.

I with the egg whites added to the oily stock, I think you recreated 'egg white clarification' the white attract the fat bit from the stock. Great technique if your making a consomme.

766e7ce3 8394 4788 8337 bbd8a8d3a07e  5.15.11 coconut macaroons best sm
added almost 4 years ago

Cool, I did notice the chicken stayed more moist than usual. Thanks!

But with the sauce, I added the rest of the whole beaten egg, not just the white. It didn't bind to the fat, but only made the sauce separate. It had pools of oil/fat and the rest sort of looked curdled (probably the cooked egg). It didn't behave the way egg white does in a consomme. But perhaps it's the same principle?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years ago

The "velveting" technique can be done with any thinly sliced meat before stir frying it. I love how tender and moist it makes pork.

Adding the egg to the sauce at the end may have created a broken emulsion, like when mayonnaise breaks. It may have worked better if you'd tempered the egg into the sauce.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 4 years ago

Yes, that's exactly what happened - an instantly broken emulsion. If some of the sauce had been tempered into the beaten egg, then that combination whisked into the sauce, preferably off the heat, the result would have been lovely and silken. It sounds as though it was delicious nonetheless!

53573b8d 4bf0 4ffd 843d b2e617cfeb6b  dscn3274
inpatskitchen

Pat is a trusted home cook.

added almost 4 years ago

I love the "velveting" technique with shrimp...it really does protect the protein. I basically just use egg white for it though, as in this recipe:http://www.food52.com/recipes...

766e7ce3 8394 4788 8337 bbd8a8d3a07e  5.15.11 coconut macaroons best sm
added almost 4 years ago

Thanks, everyone! I understand this technique much better now. I can't wait to try it on all sorts of things.

@Ascender: I think you're right that the egg created a broken emulsion. It actually looked sort of like a broken mayonnaise. Thank you! Next time I'll try tempering it.