I am trying to make chicken breast taste better and a technique I found was velveting. However, I'm finding some conflicting information on how to properly do it.
The way I velvet right now is I cut up my raw chicken breast (800-1000g), then add about 10g of baking soda, then add a bit of water, just enough to submerge the chicken breast pieces. Then I leave it on my countertop for like 15-20 minutes. Once that's done, I drain and squeeze the chicken pieces a bit, then I coat with some sesame oil and let it marinate for a bit more.
My question is, is this technique correct? Am I supposed to just mix chicken with baking soda and nothing else, no water? Am I supposed to wash off the baking soda once it's done? What if I want to add spices, at what step does that come in?