Velveting Chicken
Tenderise chicken the Chinese restaurant way!

Here's how to velvet chicken:

• For every 250g chicken breast strips or pieces, toss with 3/4 tsp baking soda (bi-carb)
• Marinate for 20 minutes (30 minutes for beef strips)
• Rinse well under running water, pat with paper towel to remove excess water
• Cook per chosen recipe and marvel at the most tender chicken breast you've ever had, just like at Chinese restaurants!!!

I only tenderise chicken breast because it's so lean. I find chicken thigh tender and juicy enough to use without tenderising.