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4
Easy
By Ken Hom
Published 1998
This version uses oil to cook the chicken briefly, until the flesh is succulent and velvety, hence the term ‘velveted’. You can use water instead of oil.
Cut the chicken breasts into 4 cm (
Heat a wok until it is very hot and swirl in the oil. When the oil is very hot, remove the wok from the heat and immediately add the chicken pi