Recipe of the week: Berbere roast chicken with eggplant & goat’s cheese

Do you know how they make the chicken in suburban Chinese restaurant stir-fries so soft and moist? I discovered the secret last week and my mind is blown. I learned how to velvet chicken from a post on Tin Eats. You sprinkle sliced chicken breast with bicarb soda, which makes it’s unbelievably tender and juicy.... Continue Reading →

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