Velveting Chicken Breast, Chinese Restaurant Style

• porciones: 4 servings
• tiempo activo: 10 minutes
• tiempo total: 50 minutes

Ingredientes

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

Instrucciones

Whisk together egg white, vinegar, cornstarch, and salt in a large bowl until smooth. Add sliced chicken; mix to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.

Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.

Remove chicken from the marinade and shake off excess; discard remaining marinade. Add chicken to boiling water and cook until just white on the outside but not completely cooked through, about 1 minute.

Drain chicken and finish cooking in a hot oiled wok or skillet until no longer pink in the center and the juices run clear, or store parboiled chicken in the refrigerator in a sealed container until ready to use, up to a few hours.

Nutrición

• Calorías: 156 kcal
• Grasa Total: 6 g
• Grasa Saturada: 1 g
• Grasa No Saturada: 0 g
• Colesterol: 58 mg
• Sodio: 556 mg
• Carbohidratos Totales: 2 g
• Azúcares Totales: 0 g
• Proteína: 23 g