https://www.youtube.com/watch?v=SHJmi43vyNQ

Velveting chicken

• Egg whites
• cornfluor
• baking soda
• salt

Alkaline - texturises the protein

chicken cut into very thin strips and then ‘passed through’ - cooked first, he uses water as you don’t need the fond like in other dishes to cook the chicken and you get a better protein structure