Mar 18, 2013

Velveting Chicken

For years I wondered how Chinese restaurants manage to keep their chicken so moist and tender. But now I wonder no more. There was little I could find on Dutch forums or websites, so I’m pretty sure I’ll make a Dutchie (or two) happy today. Also, I promised Sylvia Witteman I’d spread the word and fear her wrath if I don’t. If you want to start cooking your own Chinese…