Velveting Chicken Breast, Chinese Restaurant-Style

Chicken as moist and tender as the best Chinese restaurant. Not my technique--got online--why limit it to Chinese? 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: 36 mins
• Total Time: 46 mins
• Calories: 156 Calories

Ingredients

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

Recipe Instructions

Step 1

Whisk egg white, vinegar, cornstarch, and salt together in a bowl until marinade is smooth. Add chicken; cover with plastic wrap and marinate in the refrigerator, about 30 minutes.

Step 2

Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.

Step 3

Pour excess marinade off the chicken. Add chicken to the pot; boil until white on the outside but still raw in the middle, about 1 minute. Strain off excess liquid.

Step 4

Store in the refrigerator in a sealed container until ready to use, up to a few hours. Heat until chicken is no longer pink and juices run clear.