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19 minutes ago, KennethT said:that dish looks very Vietnamese, in which case, velveting would not be typical
Indeed, but then velveting is not so common in Chinese cuisine as people seem to think, either. It is a Cantonese technique. In my experience, few people here have even heard of it. Not surprising. After all, only around 4.6% of the population are Cantonese and not all of them are cooks. I'd say it's more American than Chinese. The term 'velveting' is certainly American.
6 minutes ago, KennethT said:that dish looks very Vietnamese, in which case, velveting would not be typical
Indeed, but then velveting is not so common in Chinese cuisine as people seem to think, either. It is a Cantonese technique. In my experience, few people here have even heard of it. Not surprising. After all, only around 4.6% of the population are Cantonese and not all of them are cooks. I'd say it's more American than Chinese.
