Velveting Chicken Breast, Chinese Restaurant-Style

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.