Velveting Chicken Breast, Chinese Restaurant Style
Ingredients
- 1 large egg white
- 1 tablespoon Chinese rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon kosher salt
- 1 pound skinless, boneless chicken breast, thinly sliced
- 8 cups water
- 1 tablespoon peanut oil
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Instructions
- Whisk together egg white, vinegar, cornstarch, and salt in a large bowl until smooth. Add sliced chicken; mix to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
- Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
- Remove chicken from the marinade and shake off excess; discard remaining marinade. Add chicken to boiling water and cook until just white on the outside but not completely cooked through, about 1 minute.
- Drain chicken and finish cooking in a hot oiled wok or skillet until no longer pink in the center and the juices run clear, or store parboiled chicken in the refrigerator in a sealed container until ready to use, up to a few hours.
Source
Original recipe: View Original