"Velveting" Chicken (or Beef, Pork, Shrimp)
You ever go to a Chinese restaurant and order chicken? It's always so tender and moist? (certainly nothing I ever achieved at home!) Well, there's an easy process you can do at home to achieve this...
Forum Discussion
I did not make thin, long slices with my chicken. I had smallish cubes. They were still pink after the 1 minute. So, I put them back in for 30-45 seconds.
I would be a little scared to freeze half cooked chicken and then recook it. When I did it, all my sauce ingredients were nice and hot and the chicken was just tossed in for a brief bit.
Look forward to hearing how yours comes out...
Man, it's really good.
I would be a little scared to freeze half cooked chicken and then recook it. When I did it, all my sauce ingredients were nice and hot and the chicken was just tossed in for a brief bit.
Look forward to hearing how yours comes out...
Man, it's really good.
