How to Velvet Chicken

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 the egg white, vinegar, cornstarch, and salt in a large bowl until smooth. Add the sliced chicken and mix to coat thoroughly. Cover and marinate in the refrigerator for 30 minutes.
2. Bring the water and oil to a boil in a pot over high heat. Reduce the heat to medium.
3. Remove the chicken from the marinade and shake off the excess; discard the marinade. Add the chicken to the boiling water and cook until just white on the outside but not cooked through, about 1 minute.
4. Drain the chicken and finish cooking in a hot oiled wok or skillet until no longer pink in the center, or refrigerate the parboiled chicken in a sealed container for up to a few hours until ready to use.