Full Grain

Posted September 25, 2010 By admin

Full Grain

How do Chinese chefs get their chicken, beef, and pork so tender, yet so full of flavor?

How do Chinese chefs get their meats so delciate and tender, yet full of flavor?
I have tried to duplicate it at home for years and have had some success with chicken if I marinade it in a chicken stock or broth. It comes very close.
I've had some limited success by marinading beef in a very mild solution of baking soda.
I already know about cutting across the grain and how to use a wok.
Does anyone know how Chinese chefs do it?

the answer is CORN STARCH, oyster source, and MSG. Marinate it for about a day. Then rinse it with OIL. Yes rinse it with hot oil. Then u will get the tender and nice flavor.

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