Go Back
–+ servings

Velveting Chicken Breast, Chinese Restaurant Style

This velveting chicken recipe uses a Chinese technique that parboils chicken marinated in egg white, vinegar, and cornstarch for smooth, silken meat.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 156
Ingredients Method Nutrition

Ingredients
  

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

Method
 

  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.

Nutrition

Calories: 156kcalCarbohydrates: 2gProtein: 23gFat: 6gSaturated Fat: 1gCholesterol: 58mgSodium: 556mg

Tried this recipe?

Let us know how it was!