Velveting Chicken Breast, Chinese Restaurant-Style

Name: Velveting Chicken Breast, Chinese Restaurant-Style
Prep time: 10 min
Cook time: 36 min
Yield: 4
Ingredients: 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

⏱️ Ready in 46 min 🥄 Prep 10 min 🔥 Cook 36 min 👥 4 servings 👁️ 35 views

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.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 10 min

Cook 36 min

Serves 4

Difficulty Medium

🛒 Ingredients

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

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 156

% Daily Value*

Total Fat 5.7g 7%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 556mg 24%

Total Carbohydrate 1.9g 1%

Dietary Fiber 0g 0%

Total Sugars 0.1g

Protein 22.9g 46%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.