Chinese food generally reheats well and my standard – Chicken & Broccoli – is no exception.
I’m curious as to what exactly they do to the chicken to make it so flat and curled over. Is it just thinly sliced? Do they pound it to death and then batter it?
Whatever the method, it arrives on my doorstep in less than 15 minutes and feeds me for two days. You can’t argue with that math.