Velveting Chicken Breasts

Method 1

1. Ingredients
2. 1 egg white
3. 1 pound skinless, boneless chicken breast, thinly sliced
4. 1 tablespoon Chinese rice vinegar
5. 1 tablespoon cornstarch
6. 1 teaspoon kosher salt
7. 8 cups of water
8. 1 tablespoon peanut oil or canola oil

Directions

1. Whisk egg white, vinegar, cornstarch, and salt together in a bowl until the marinade is smooth. Add chicken; cover with plastic wrap and marinate in the refrigerator, about 30 minutes.
2. Fill a large pot with at least 8 cups of water and add the oil. Bring to a boil over high heat, then reduce the heat to medium.
3. Pour excess marinade off the chicken. Add the chicken to the pot and boil for about 1 minute until it is white on the outside but still raw in the middle. Strain off excess liquid.
4. Store in the refrigerator in a sealed container until ready to use, up to a few hours.
5. When ready to use, cook the chicken until it is no longer pink and the juices run clear.

Method 2

1. Ingredients
2. ▢250 g / 8 oz chicken breast slices OR bite-size pieces (not whole pieces, Note 1)
3. ▢3/4 tsp baking soda (bi-carb/bi-carbonate)
4. Instructions
5. Place the chicken in a bowl and sprinkle baking soda all over the surface.
6. Toss with fingers to coat as evenly as possible.
7. Refrigerate 20 minutes for slices, 30 minutes for bite-size pieces.
8. Rinse well in a colander to remove baking soda.
9. Shake off, then gently pat away excess water (it doesn’t need to be completely dry).
10. Use as directed in chosen recipe – stir fries and noodles (see in post for suggested recipes). Can be marinated, cooked on the stovetop, deep-fried, or simmered in broth.