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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5 Comments

FrancesRenHuang February 23, 2011
Yes, maybe I should change it to 'velveting' the chicken. Sorry guys!
 
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.
 
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.
 
Abra B. February 22, 2011
Yes, I'm sure she means the marinade.
 
drbabs February 22, 2011
Yes.
 
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