Directions
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.
Editor’s Note:
Nutrition data for this recipe includes the full amount of the velveting marinade ingredients. The actual amount of marinade consumed will vary.
Thanks for your SHARES!
Garlic Usage Tips: Avoid These Common Errors
Cheesy Crunch Delight: Cheeto Quesadilla Recipe
Bury Banana Peel in Your Garden and WATCH WHAT HAPPENS 💥
🌼 Turmeric Milk: The Ancient Healing Drink with Modern Benefits
SHE PUT A BALL OF ALUMINUM FOIL IN HER WASHING MACHINE. ONLY A FEW PEOPLE KNOW THIS AWESOME TRICK
Tonight will be my 3rd time making this recipe. It’s so good, and the sauce is to die for
Never throw away potato, lemon or onion fillets: they are worth their weight in gold
Mother Sells Dead Son’s Crib, Buyer Returns Week Later And Says ‘Look In Trunk’
How to Grow Celeriac (Celery Root) at Home
