electric woks won't work, and most households can't get a gas flame anywhere near the temperature of a restaurant wok stations heat. wok burners have their own gas supply in restaurants to make sure it attains the proper BTU's for wok cooking.

 

They usually marinate it with baking soda or powder. Turns meat into fluff.

 

Thanks for all the replies. I'm going to give it another shot tomorrow, at my mom's pad, for the whole family. I'm going to avoid the baking soda for now. This time 'round I picked up some chicken tender loins that I will cut (against grain) very thinly and marinade shortly along with baby shrimp in a bit of soy sauce, egg white, rice wine, and cornstarch. Then deep fry in peanut oil for about 30 seconds before adding to the already boiling chicken broth\water\chestnuts\bamboo. At the end I'll add in the green onion and sliced mushroom. I'm also considering adding some bok choy at the end as well. Once all the ingredients are one, I'll leave it at a simmer. Then deep fry my rice to add into each bowl while serving.

I have a feeling that this is going to be killer, if anyone wants to give it a shot I will post up a complete list of ingredients and procedure. If any of you have issue with my plan feel free to chime in again.

 

I've never seen it used on chicken, it's mainly used for beef.

 

Made it last night and everyone loved it! The cornstarch and wok were the key. I guess "tender" wasn't the right term I was looking for, it was more about the chicken pieces staying solid as opposed to shredding apart like you would find in chicken noodle soup.