Yogurt contains lactic acid, which gently breaks down proteins, making the chicken breast tender without turning it mushy the ...

Stir fry for a minute. Add the shredded chicken and Chinese five spice and cook for 30 seconds. Add the stock and stir well. Pour in the double cream and tarragon. Season with soy sauce ...

Put the chicken in a bowl, then season with the salt, black pepper, five-spice powder and cornflour and toss together. Set aside. Heat a wok over a high heat until smoking, add 1 tablespoon of the ...