Cheflayne. I like that description. Longer=deeper flavor, shorter=chicken flavor up front. That's a good way to describe it.
I'm not familiar with a velveting process. What is that?
I'm not familiar with a velveting process. What is that?
Cornstarch? I velvet chicken and pork, it is a good technique to know. I've had mixed results with beef.Coat chicken with egg white and cornflour.