Name: Velveting Chicken Breast, Chinese Restaurant-Style recipe
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

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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 Info

155.8 calories carbohydrate: 1.9 g cholesterol: 58.3 mg fat: 5.7 g fiber: : - protein: 22.9 g saturatedFat: 1.2 g servingSize: - sodium: 556 mg sugar: 0.1 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

1 pound chicken breast

Recipe Note

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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