Velveting chicken makes it as moist and tender as what’s served at the best Chinese restaurants. This is not my technique — I got it online. Don’t limit this chicken to just Chinese dishes. The velveted chicken can then be stir-fried with vegetables and sauce or stored for a few hours in the refrigerator before cooking.
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
Directions
Step 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.
Step 2
Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
Step 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.
Step 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.
Editor’s Note:
Nutrition data for this recipe includes the full amount of the velveting marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 156 | |
% Daily Value * | |
Total Fat6g | 7% |
Saturated Fat1g | 6% |
Cholesterol58mg | 19% |
Sodium556mg | 24% |
Total Carbohydrate2g | 1% |
Total Sugars0g | |
Protein23g | |
Calcium25mg | 2% |
Iron1mg | 4% |
Potassium160mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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