Velvet(ing) Chicken - An Essential Chinese Technique
by Victoria -- https://www.allrecipes.com/cook/5796867/
Chicken as moist and tender as the best Chinese restaurant. Not my technique--got online--why limit it to Chinese? Chicken can be stored for a few hours before adding to vegetables and sauce when food is just about done.
Ingredients:
1 egg white1 tablespoon Chinese rice vinegar
1 tablespoon cornstarch
1 teaspoon kosher salt
1 pound skinless, boneless chicken breast, thinly sliced
2 quarts water
1 tablespoon peanut oil
Directions:
Step 1
Whisk egg white, vinegar, cornstarch, and salt together in a bowl until marinade is smooth. Add chicken; cover with plastic wrap and marinate in the refrigerator, about 30 minutes.Step 2
Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.Step 3
Pour excess marinade off the chicken. Add chicken to the pot; boil until white on the outside but still raw in the middle, about 1 minute. Strain off excess liquid.Step 4
Store in the refrigerator in a sealed container until ready to use, up to a few hours. Heat until chicken is no longer pink and juices run clear.Link To Original Article
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