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Velveting Chicken Breast, Chinese Restaurant Style
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Prep Time:
10 minutes
10 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
50 minutes
50 minutes
"Velvety Chinese-style chicken: Parboiled in egg white, vinegar, and cornstarch for silky smooth meat."
Ingredients:
- 1 large egg white
- 1 tablespoon Chinese rice vinegar
- 1 tablespoon cornstarch
- 1 pound skinless, boneless chicken breast, thinly sliced
- 8 cups water
- 1 tablespoon peanut oil
Instructions:
- In a large bowl, combine egg white, vinegar, cornstarch, and salt until smooth. Add sliced chicken, ensuring it is well coated. Cover with plastic wrap and refrigerate for 30 minutes to marinate.
- In a pot over high heat, bring water and oil to a boil. Then, reduce heat to medium.
- Remove the chicken from the marinade, shaking off excess. Discard the marinade. Quickly boil the chicken until the outside turns white, around 1 minute, ensuring it's not fully cooked through.
- Cook chicken in a hot oiled wok or skillet until fully cooked and juices run clear, or refrigerate parboiled chicken in a sealed container for a few hours.