Chicken and Broccoli

Marinade Velveting
1 tbsp soy sauce
1 tbsp Chinese cooking wine
2 tbsp corn starch
1/2 egg white

Chicken breast cut in 1/2 length wise 
then cut in 1/4" thick
add in bowl and add marinade allow to soak for 20 mins

Sause
2 tsp corn starch
1/2 tsp black pepper
2 tbsp soy sauce
1 tbsp Oyster Sauce
1 tbsp brown sugar
1 tsp grated ginger
1 tsp grated Garlic
1/2 cup chicken stock
1 tsp Dark Soy Sauce

Seer chicken on high heat until gets brown

Velveting is a Chinese technique using a marinade of cornstarch, oil, and sometimes baking soda to make meat incredibly tender and juicy for stir-fries. It involves coating sliced meat (beef, chicken, or pork) and letting it sit for 30-40 minutes before briefly poaching in oil or water.

Ph Value of Egg white is high alkaline 7,6 to 8.6 

Meat tenderizers work by altering the pH of meat to break down proteins, generally operating in either highly acidic or alkaline ranges. Baking soda (alkaline) raises the pH to make it harder for proteins to stay tightly bonded, while acid marinades like citrus (citric acid) or vinegar act at lower pH levels to break down tissue. 

• Alkaline Tenderizers (e.g., Baking Soda): Significantly raise the pH of the meat surface, making it more basic, which causes protein filaments to repel each other, improving moisture retention and tenderness.
• Acidic Marinades: Effective in reducing the pH of meat (below 5.0) to break down connective tissue, particularly collagen.

Notetsp = teaspoon

tbsp = tablespoon
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