Velveting Chicken Breast, Chinese Restaurant Style

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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. 2

   {'id': 'step_1', 'step': 2, 'text': 'Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

📊 Nutrition Facts

Per serving (4 servings total)