Velveting Chicken Breast, Chinese Restaurant-Style

Velveting Chicken Breast, Chinese Restaurant-Style

This velveting chicken is as moist and tender as what's served at the best Chinese restaurants. This is not my technique — I got it online. Don't limit this chicken to just Chinese dishes. Chicken can be stored for a few hours before adding to vegetables and sauce when food is just about done.

Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
156 Calories

Recipe Instructions

Step 1
Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
Step 2
Whisk together egg white, vinegar, cornstarch, and salt in a large bowl until smooth. Add chicken; mix to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
Step 3
Pour excess marinade off chicken; cook chicken in boiling water in the pot until white on the outside but still raw in the middle, about 1 minute. Drain.
Step 4
Store par-boiled chicken in the refrigerator in a sealed container until ready to use, up to a few hours.
Step 5
To serve, heat chicken until no longer pink and juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Velveting Chicken Breast, Chinese Restaurant-Style
Velveting Chicken Breast, Chinese Restaurant-Style
Velveting Chicken Breast, Chinese Restaurant-Style
Velveting Chicken Breast, Chinese Restaurant-Style

Ingredients

  • 1 tablespoon cornstarch
  • 8 cups water
  • 1 teaspoon kosher salt
  • 1 tablespoon peanut oil
  • 1 large egg white
  • 1 tablespoon Chinese rice vinegar
  • 1 pound skinless, boneless chicken breast, thinly sliced

Categories

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