It's because the chicken breast is tenderised, a method called "velveting chicken". Use this for the juiciest chicken breast you'll ever have in stir fries and noodles!
Although most cooks use chicken quarters for the dish, some like to use smaller pieces such as legs, drumsticks, and wings. Soy sauce chicken made with chicken quarters is also a traditional dish for the Chinese New Year.
If the menu states chicken, then the kitchen is using chicken. Now, it may not be boneless, skinless, all white breast meat. But it will be some part of the chicken. Chinese cooks prefer to use dark meat because it has more flavor and doesn't dry out.
Chicken bouillon powder is a flavor enhancer that is widely used in preparing simple Chinese dishes, including salad, soup, and stir-fry.
Teriyaki Chicken on a Stick are brown or red colored chicken thighs found in Chinese-American restaurants and takeout. The chicken is marinaded overnight in a special blend of spices and sauces then oven baked, after which they are then fried.
The white stringy parts in chicken breasts are tendons.
Tendons are strong connective tissue made primarily of collagen and they attach the meat to the bone.
In Chinese cooking, proteins like beef, pork or chicken are velveted first before stir-frying them. There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts.
The pink colour in the meat of safely cooked chicken is particularly common in young birds. The bones of younger chickens are more permeable than older animals, which can allow the bone marrow to leak into the surrounding meat and produce a pink colour.
The most famous dish at Panda Express is the Orange Chicken. Inspired by flavors of the Hunan Province in China, Chef Andy Kho developed it in 1987, and it has been a consistent part of the menu ever since. Distinguished with its orange-flavored chili sauce, it has spawned several 'copycat' recipes.
The white goo is primarily water and protein. Protein from poultry meat is easily digested, which means it's denatured quickly through the cooking process, so it leaches out water, bringing out soluble protein.
According to Humane Society International, Agence France-Presse, and the BBC, cat meat is not widely eaten in China. But in Guangdong and Guangxi provinces of the Lingnan cultural region, some—especially older—people consider cat flesh a good warming food during winter months.
More than 99% of the chicken sold in the United States comes from chickens hatched, raised and processed in the United States. None currently come from China.
BEIJING—McDonald's Corp. MCD 1.24%increase; green up pointing triangle on Thursday said it is sticking with a Chinese meat provider, even after saying earlier this week that it may have been misled regarding sales of allegedly expired meat. The decision says a lot about where companies stand in China.
Velveting is a Chinese cooking technique that takes your thin pieces of raw meat and coats them in a cornstarch marinade. The meat is then lightly cooked on the outside before cooking it all the way through. In order to do this, simply cut your meat into small pieces or strips.
In Japanese, karaage means “Chinese style, deep fried.” Essentially, this means that the chicken has been fried without the use of batter. Easy to find in pubs, lunchboxes, and convenience stores all over Japan, karaage is also sweeping major American cities like New York and Los Angeles.
Ganbian ji is a traditional Chinese chicken dish originating from Sichuan. The dish is usually made with a combination of chicken, scallions, dried chili peppers, bell peppers, oil, Sichuan pepper, chili-bean paste (doubanjiang), ginger, garlic, salt, sugar, chili oil, and soy sauce.
Beef and Broccoli
Beef is a type of meat that is difficult to find in China, but the main reason you won't find this stir-fry dish in China is because there's no broccoli in China or at least the type of broccoli that is sold in America, instead, they use a leafy vegetable called gai ian.
Americanized Chinese food typically consists of a main meat, with side dishes such as rice or noodles with vegetables. The opposite is actually the case with authentic Chinese dishes, which use ingredients like vegetables, rice, noodles and soybeans most often.
For instance, did you know that the version of sweet and sour chicken we are all familiar with is actually not from Hong Kong or China? The original recipe was Shanghainese and used black vinegar. It's not meant to be orange, but black.
The USDA says that as long as all parts of the chicken have reached a minimum internal temperature of 165°, it is safe to eat. Color does not indicate doneness. The USDA further explains that even fully cooked poultry can sometimes show a pinkish tinge in the meat and juices.
One of the defects commonly found in cooked marinated chicken breast products is a red blood spot (RBS), which is caused by undercooked blood in vessels.
It's because the chicken is cut , battered and precooked. The cook that prepares it then recooks the battered chicken and overcooks it. The meat also continues to cook when sealed in the take-out container.
Velveting is a Chinese method of marinating which keeps delicate meat and seafood moist and tender during cooking. The velveting technique is very easy and gives amazing results.
Chinese food and soups contain monosodium glutamate (MSG) as the main addictive ingredient. A sensitive individual may suffer from headache, giddiness, sweating, abdominal pain, and urticaria within a few hours of consumption of MSG.