Velveting Chicken Breast, Chinese Restaurant-Style

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.

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.

Per Serving: 156 calories; protein 22.9g; carbohydrates 1.9g; fat 5.7g; cholesterol 58.3mg; sodium 556mg.

Prepare your food in advance can be extremely enjoyable when you do it with your favorite music in the yard , a soothing beverage of choice or even a partner. It is thoughtful to write every step you fell right to create the meal , which may include all of it from your kitchen cupboard and utensils to your processing menu . Make sure to list the ingredients in order , so as not to leave it . A handwritten list is typically best.

Having the right kitchen tools is just as important as having the correct dishes menu . This includes everything from pots, pans, bowls and tools that needed to those essential items that are sometimes to forget, like as parchment paper and foil. Items like crunch bottles for adding the perfect drizzle or sprinkle items to your dish and long tweezers to arrange smaller and thinner dish are a must-have for all of home chef.