Velveted Chicken (for stir-fry or soup)
1 Tbs cornstarch
1 Tbs rice vinegar
1Tbs vegetable oil
1 large egg white
1/2 tsp kosher salt
1 lb boneless, skinless chicken breasts
In a bowl, whisk together the cornstarch, rice vinegar, vegetable oil, egg white and salt until well combined. Be sure the egg white is completely broken up and you have a smooth slurry.
Slice the chicken into thin strips, and place in the bowl with the cornstarch slurry. Stir to coat evenly and let rest in the refrigerator for 30 minutes.
Bring a large pot of water to a boil, then reduce to a simmer. Add the chicken pieces and stir gently to keep separated. Cook for 2 to 3 minutes just until cooked through. Drain well in a colander before adding the meat to your recipe.
1 Tbs rice vinegar
1Tbs vegetable oil
1 large egg white
1/2 tsp kosher salt
1 lb boneless, skinless chicken breasts
In a bowl, whisk together the cornstarch, rice vinegar, vegetable oil, egg white and salt until well combined. Be sure the egg white is completely broken up and you have a smooth slurry.
Slice the chicken into thin strips, and place in the bowl with the cornstarch slurry. Stir to coat evenly and let rest in the refrigerator for 30 minutes.
Bring a large pot of water to a boil, then reduce to a simmer. Add the chicken pieces and stir gently to keep separated. Cook for 2 to 3 minutes just until cooked through. Drain well in a colander before adding the meat to your recipe.
Comments