Rating: 5 stars
56 Ratings
  • 5 star values: 48
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.

  • 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.

  • 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

156 calories; protein 22.9g; carbohydrates 1.9g; fat 5.7g; cholesterol 58.3mg; sodium 556mg. Full Nutrition