Velveting Chicken Breast, Chinese Restaurant Style
Стоимость $7.5, сохранить $10
Источник: Recommended by CookPal
- 30 Мин
- 4 Порции
- $7.5
Velveting Chicken Breast, Chinese Restaurant Style
Стоимость $7.5, сохранить $10
Источник: Recommended by CookPal
- 30 Мин
- 4 Порции
- $7.5
ИНГРЕДИЕНТЫ
Marinade
- 🥚 1 large egg white
- 1 tablespoon Chinese rice vinegar
- 1 tablespoon cornstarch
- 🧂 1 teaspoon kosher salt
Main Chicken Base
- 🍗 1 pound skinless, boneless chicken breast, thinly sliced
Cooking Liquid and Oil
- 💧 8 cups water
- 🥜 1 tablespoon peanut oil
ШАГИ
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.
ПИТАТЕЛЬНЫЕ ВЕЩЕСТВА
На 1 порцию🔥
156
Калории
- 23Белок
- 2Углеводы
- 6Жиры
💡 Velveting ensures tender and moist chicken, perfect for stir-fries.Prepare ahead of time and store parboiled chicken in a sealed container for up to a few hours before use.For added flavor, consider finishing the chicken with aromatics like garlic and ginger during the final cooking phase.