Velveting Chicken Breast, Chinese Restaurant-Style

1. 1

   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.

2. 2

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

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.