This looks and sounds quite good. I could probably replace the tofu with chicken right? We don't eat a lot of tofu.
I'm pretty sure I have that exact same press. I've only used it for garlic though, never ginger. That's smart. I'll have to try that. Sometimes having chunks of ginger isn't pleasant in certain recipes. So nice trick!
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Hello @leaky20, Oh yes, you can replace it with chicken. Have you tried velveting your chicken for stir-fry? It makes the chicken pieces silky, tender and moist on the inside while being crunchy outside. A Chinese friend from Shanghai taught me how to do this. She recommended egg white, but water, oil, and cornstarch mixture do the trick. If you want it crunchy you can add baking soda.
For a more flavorful mixture, a splash of sesame oil and soy sauce will even make it yummier. For the sweet and sour recipe, I think there's no need for additional soy sauce because the sauce already has a lot of it.
That press was definitely a very useful purchase. Squeezing ginger requires a little bit more strength but it's definitely worth the effort. Happy cooking!
No I haven't tries that. This is the first I've ever heard of velveting. It sounds like an interesting technique. So do you just coat the chicken in those ingredients that you mentioned and then fry it?
Yes, coating them and then frying them separately at first. Similar process that was done with the tofu, and then being added to the stir fry towards the end..