Velveting Chicken Breast: Achieve Chinese Restaurant Quality at Home

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

Instructions

1. In a large bowl, whisk together egg white, vinegar, cornstarch, and salt until well combined. Add the sliced chicken and mix thoroughly to ensure each piece is coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for 30 minutes.
2. In a pot, bring water and oil to a rolling boil over high heat. Once boiling, reduce the heat to medium to maintain a simmer.
3. Take the chicken out of the marinade, shaking off any excess liquid. Discard the remaining marinade. Gently add the chicken to the simmering water and cook until the outside turns white, but the chicken is not fully cooked, approximately 1 minute.
4. Drain the chicken well. Finish cooking it in a hot, oiled wok or skillet until it's no longer pink inside and the juices run clear. Alternatively, store the parboiled chicken in a sealed container in the refrigerator for up to a few hours until you're ready to use it.

Nutrition

• Calories: 156 kcal
• Fat Content: 6 g
• Sugar Content: 0 g
• Sodium Content: 556 mg
• Protein Content: 23 g
• Cholesterol Content: 58 mg
• Carbohydrate Content: 2 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g