Recipe

Adriel's Chinese Curry Chicken

Name: Adriel's Chinese Curry Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings
Ingredients: 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

Velveting chicken makes it as moist and tender as what's served at the best Chinese restaurants. This is not my technique — I got it online. Don't limit this chicken to just Chinese dishes. The velveted chicken can then be stir-fried with vegetables and sauce or stored for a few hours in the refrigerator before cooking.

Prep 10mCook 10mTotal 20mServes 4

Ingredients

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Instructions

1
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.
2
Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
3
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.
4
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.

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