Rising star of Asian cookery Ching He Huang prepares his favourite Chinese recipe in episode 1 of Perfect.
• The reason tenderizing meat with a meat hammer works is because by battering it with a tenderizing hammer you are beginning the mastication process and breaking down the cell structure of the meat. A small points here, only use this method of tenderizing meat directly prior to cooking as the meat becomes more susceptable to freezer burn and turning brown.
• Apparantly baking soda is used in many Chinese restaurants to give a tender, silky feel to smaller cuts of meat. Simply coat the cut meat in baking soda (about 1 tsp per 450g of meat) and work it in with your fingers. Leave for no longer than 15 minutes (you don’t want the baking soda to flavour the meat) and then wash thoroughly