Tender Chicken Breast with a Chinese Velveting Method

Ingredients List

• 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

1. In a large bowl, whisk together egg white, vinegar, cornstarch, and salt until smooth. Add the chicken slices, ensuring they are evenly coated. Cover with plastic wrap and refrigerate for 30 minutes to marinate.

2. Bring a pot of water and oil to a boil over high heat, then reduce the heat to medium.

3. Remove the chicken from the marinade, discarding any excess marinade. Add the chicken to the boiling water and cook for about 1 minute, just until the chicken turns white on the outside, but not fully cooked through.

4. Drain the chicken, then finish cooking it in a hot oiled wok or skillet until the center is no longer pink and the juices run clear. Alternatively, store the parboiled chicken in a sealed container in the refrigerator for up to a few hours until ready to use.

Note from the Editor:

The nutritional information for this recipe includes the full amount of the velveting marinade ingredients. The actual marinade consumed may vary based on usage.

Nutrition Information (per serving)