Name: Velveting Chicken Breast, Chinese Restaurant Style
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 large 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

Ingredients

4 serv.

1 large 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

Instructions

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1 Whisk together egg white, vinegar, cornstarch, and salt in a large bowl until smooth. Add sliced chicken; mix to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
2 Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
3 Remove chicken from the marinade and shake off excess; discard remaining marinade. Add chicken to boiling water and cook until just white on the outside but not completely cooked through, about 1 minute.
4 Drain chicken and finish cooking in a hot oiled wok or skillet until no longer pink in the center and the juices run clear, or store parboiled chicken in the refrigerator in a sealed container until ready to use, up to a few hours.