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Velveting Chicken breast meat - quicker way.

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Faster method of velveting chicken breast meat (stops meat becoming dry or chewy during cooking) - cut chicken to desired size then sprinkle Bicarbonate of Soda over the meat - make sure every piece has a dusting - after 20-30 minutes (smaller pieces take longest) put the meat into a colander and rinse thoroughly then dry as best you can  (rolling them around in a Tea Towel seems to work) - then just cook as you normally would. p.s. you can still marinade the meat after velveting.

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