Velveting Chicken Breast, Chinese Restaurant Style

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 50 minutes

食材

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

步驟

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.

營養

• 卡路里: 156 kcal
• 總脂肪: 6 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 0 g
• 膽固醇: 58 mg
• 鈉: 556 mg
• 總碳水化合物: 2 g
• 總糖: 0 g
• 蛋白質: 23 g