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Velveting Chicken Breast, Chinese Restaurant-Style

Rated as 4.53 out of 5 Stars
16

"Chicken as moist and tender as the best Chinese restaurant. Not my technique--got online--why limit it to Chinese? Chicken can be stored for a few hours before adding to vegetables and sauce when food is just about done."
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Ingredients

46 m servings 156
Original recipe yields 4 servings (1 pound chicken breast)

Directions

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  1. Whisk egg white, vinegar, cornstarch, and salt together in a bowl until marinade is smooth. Add chicken; cover with plastic wrap and marinate in the refrigerator, about 30 minutes.
  2. Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
  3. Pour excess marinade off the chicken. Add chicken to the pot; boil until white on the outside but still raw in the middle, about 1 minute. Strain off excess liquid.
  4. Store in the refrigerator in a sealed container until ready to use, up to a few hours. Heat until chicken is no longer pink and juices run clear.

Nutrition Facts


Per Serving: 156 calories; 5.7 1.9 22.9 58 556 Full nutrition

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Reviews

Read all reviews 13
  1. 15 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I am wondering why someone would rate this recipe without trying it first. I tried this for the first time and it came out perfect. One of the reviewers said that the directions were incomp...

Most helpful critical review

I tried it as written, but didn't find that it worked at all. It seemed to make the chicken chewier, if anything! And I wasn't able to brown it afterwards without overcooking it. More work, mor...

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I am wondering why someone would rate this recipe without trying it first. I tried this for the first time and it came out perfect. One of the reviewers said that the directions were incomp...

This is a great technique, new to me. Imade a misteak the first time in that when I added the chicken to the water it dropped the temperature too quick that meant it had to stay more than a minu...

I made the recipe exactly as written. I cooked it for one minute after returning the water to a boil. I sautéed onions and added the chicken pieces. Then I combined with homemade stir fry sauce ...

Velveting is an excellent technique and a must for making the closest one can get to how the better American Chinese restaurants achieve their excellent results. When I was a very young cook I...

This recipe gives a texture to the chicken that tastes just like Chinese take out! I have made this for my family three times and every time we have zero leftovers. I brown the chicken in a ski...

Works for me. I didn't know about velveting...but it does work and comes out great. THAT'S how they do it at the restaurants. Works fine as a technique to cook chicken for any recipe.

Very juicy and tender chicken.. I also use the chicken in soup and salads..just cook them til done..

Works great! Would recommend pounding the breasts first, but works well either way.