Velveting Chicken Breast, Chinese Restaurant-Style Recipe

"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."


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  • 1 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
  • Directions

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

    Nutrition Facts

    Per Serving: 156 calories;5.7 g fat;1.9 g carbohydrates;22.9 g protein;58 mg cholesterol;556 mg sodium.Full nutrition
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