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Velveting Chicken Breast, Chinese Restaurant Style

Velveting Chicken Breast, Chinese Restaurant Style

Cost $7.5, save $10

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $7.5

INGREDIENTS

  • Marinade

    • 🥚 1 large egg white
    • 1 tablespoon Chinese rice vinegar
    • 1 tablespoon cornstarch
    • 🧂 1 teaspoon kosher salt

  • Main Chicken Base

    • 🍗 1 pound skinless, boneless chicken breast, thinly sliced

  • Cooking Liquid and Oil

    • 💧 8 cups water
    • 🥜 1 tablespoon peanut oil

STEPS

1

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

Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.

3

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

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.

NUTRIENTS

Per 1 serving

🔥

156

Calories

  • 23
    Protein
  • 2
    Carbs
  • 6
    Fats

💡 Velveting ensures tender and moist chicken, perfect for stir-fries.Prepare ahead of time and store parboiled chicken in a sealed container for up to a few hours before use.For added flavor, consider finishing the chicken with aromatics like garlic and ginger during the final cooking phase.