That wok could use some heat, get a little color on that chicken.
unraveledflyer on
If you want more tender, juicer chicken, use thighs and look up the velveting technique. It’s simple, but makes a huge difference.
BreakfastPizzaStudio on
Some tips, if you’ll have them:
– thinner slices of meat might be better for what you’re doing here
– velvet the meat, looks a tad dry
– higher heat to get more color on veggies especially
– cornstarch or potato starch slurry to get your your seasoning sauce adhering to the meats and veggies, instead of it disappearing… also more liquid to get there… then finish with a tiiiiiiny drizzle of toasted sesame seed oil
– toast your sesame seeds in a dry pan before garnishing your food with it, hugely ups their aroma and flavor!
Looks healthy! Nom nom
MyNameIsSkittles on
Well the sauce could go on the stir fry and then it would be bangin
Infoleptic on
Oh no
Scooterdog42 on
I discovered sesame oil and I love it. What is velveting the chicken?
That looks really good, I make a similar thing with rice or cous cous.
8 Comments
Seasonings friend! Don’t be afraid to use them
That wok could use some heat, get a little color on that chicken.
If you want more tender, juicer chicken, use thighs and look up the velveting technique. It’s simple, but makes a huge difference.
Some tips, if you’ll have them:
– thinner slices of meat might be better for what you’re doing here
– velvet the meat, looks a tad dry
– higher heat to get more color on veggies especially
– cornstarch or potato starch slurry to get your your seasoning sauce adhering to the meats and veggies, instead of it disappearing… also more liquid to get there… then finish with a tiiiiiiny drizzle of toasted sesame seed oil
– toast your sesame seeds in a dry pan before garnishing your food with it, hugely ups their aroma and flavor!
Looks healthy! Nom nom
Well the sauce could go on the stir fry and then it would be bangin
Oh no
I discovered sesame oil and I love it. What is velveting the chicken?
That looks really good, I make a similar thing with rice or cous cous.
whats ur recipe