![]() ![]() Heat a wok or large deep pan over medium high heat.Allow to marinate for 20 minutes at room temperature. Add chicken and massage the slurry into the meat until most of the liquid has been absorbed. To velvet the chicken: In a medium bowl, mix together oil, soy sauce and cornstarch and whisk into a smooth slurry.2 cups steamed jasmine rice, for serving. ![]()
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