Learn the secret to moist chicken breasts

Last week my friend Lorraine Witte at The Chinese Lady posted a youtube video of the two of us cooking together. We cooked Steeped Chicken Breasts (page 22) with Fresh Ginger-Onion Sauce (page 66) from The Hakka Cookbook.

The recipe uses an easy Chinese steeping technique uses residue heat to gently cook chicken so the meat remains moist and juicy. Learn how to do it in this video. The zesty sauce of minced fresh ginger and green onion also uses a Chinese technique with boiling hot oil that preserves the fresh flavor of the ingredients but tames their harsh raw bite. Add these techniques to your go-to cooking secrets.

If you would like to see my other food videos check out the ones I have on grokker.com . I demonstrate how to cook Chinese dishes, some are Hakka. There is a free 14-day trial period if you register. Afterwards, use my personal discount code– lindaa9monthly –to get the reduced price of $9 a month. You are not limited to my recipes. There are almost 1700 food videos from 52 experts that teach baking to healthy cooking. Also if you are a yoga or fitness devotee, there’s over 80 teachers and1800 videos to choose from with a monthly price cheaper than a single yoga class.

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