David Rosengarten’s “Velvet Chicken”
Oh, the fun of this recipe knows no bounds. Firstly, it is completely luscious. The texture of the chicken is truly unusual, due to the “velveting” technique. Secondly, it was taught to me by the inimitable David Rosengarten, in his New York kitchen. I will never forget that evening! Hence my giving you the recipes fresh from David’s hands, because I can hear his voice when I read it. Enjoy! (oh, and the second dish in this photograph is his Szechuan shrimp. Watch this space!)
