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Velveting Chicken Breast, Chinese Restaurant-Style

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Recipe Summary 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.

Ingredients | Tintin Comics Online

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

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.

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

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.

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.

Info | Tintin Comics Online

prep: 10 mins cook: 36 mins total: 46 mins Servings: 4 Yield: 1 pound chicken breast

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