Velveting Chicken Breast, Chinese Restaurant Style

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

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