Try a little tenderness…
We’re now into week 4 of lockdown (without takeaways available) & I feel like I would almost kill to have a meal not cooked or prepared by us.
But it’s not possible, so we’ve been trying to recreate our favourite dishes at home.
I love Thai food & have already recreated Pad Krapow, Pad Thai (with bean noodles) & Thai beef salad with some success.
This week, it was time to try out Thai Chicken & Cashew Nuts with chilli. Unfortunately, we only had chicken breast in the freezer & absolutely no desire to go to the supermarket.
Now there’s absolutely nothing wrong with chicken breast but in my opinion, it just doesn’t stir-fry as well as chicken thigh… or so I thought.
Until I discovered ‘velveting’ chicken.
It’s apparently the Chinese restaurant secret to tenderising chicken.
We tried it… It’s simple & it works! It tasted delicious & as the article says it really is a game changer!