Velvet Chicken

I always always wondered why the steamed chicken in Chinese food tasted so soft and tender. Chicken breast is known to dry out, yet I’ve never had chicken and broccoli where the chicken was dry. I researched and learned about this Chinese cooking technique called Velveting. Velveting is when you marinade meat in water and corn starch (usually some oil too but not here cause we want to keep this healthy!) and then cooking the meat in boiling water (usually Chinese restaurants cook the meat in oil but come on, we want to keep it healthy!!!). This cooking technique helps the meat stay super juicy and tender. Add this chicken to stir-frys or (cauli)fried rice and never eat dry chicken again! why the steamed chicken in Chinese food tasted so soft and tender.