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

I have a question about step 1 on the recipe "Gong Bao Ji Ding (Gong Bao Chicken) " from FrancesRenHuang. It says:

"Mix together the marination with the meat; set aside while preparing the rest. *Can put in fridge for the day."

Is "the marination" the ingredients listed for tenderizing the meat?

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drbabs
drbabs February 22, 2011

Yes.

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Abra Bennett
Abra Bennett February 22, 2011

Yes, I'm sure she means the marinade.

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Sam1148
Sam1148 February 22, 2011

I am so going to try that. The technique she listed for the marinade is known as "velveting". http://chinesefood.about.com/od/cookingtechniques/f/velvetchicken.htm
It's extremely useful for stir fries.
At it's simplest it's a cornstarch egg wash soak.
A very quick fry in the oil to seal..and drain and return to finish with the veggies and sauce. It seals in the moisture of the chicken/shrimp/pork, preventing overcooked and dry chicken. Very versatile tech, and keeps the chicken very moist and tender.

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drbabs
drbabs February 22, 2011

I made it; it was great. It amazes me how Amanda and Merrill and the Food52 elves manage to find these fabulous recipes with all the recipes being posted every day.

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FrancesRenHuang
FrancesRenHuang February 23, 2011

Yes, maybe I should change it to 'velveting' the chicken. Sorry guys!

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