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; 5.7 g total fat; 58 mg cholesterol; 556 mg sodium. 1.9 g carbohydrates; 22.9 g protein; Full Nutrition

Reviews (31)

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38 Ratings
  • 5 star values: 30
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
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 incomplete?? Another one said that it came out chewy? Hmmmm i guess it depends how Long you have been cooking:) Anyways I really enjoyed this recipe and will definitely do it every time I make a stir fry thank you!! Read More
Rating: 5 stars
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 minute to get back to boiling which caused a little toughness. When I did it the second time I worked with smaller batches - the temperature stayed High and the chicken was perfect. Really is like Chinese takeout! Read More
Rating: 5 stars
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 worked in a bistro. One of our very popular dishes was a basic chicken stir fry made with mushrooms onions and pea pods served over rice pilaf. Customers loved it. It was a very simply dish and the reason why is because we did a simpler modified velveting to the chicken we used. We cut chicken breasts into about 1 inch cubes. Then we made a basic velveting slurry with cornstarch salt wine and a bit of cognac. The chicken was mixed into the slurry and portioned and then refridgerated for the lunch rush. Over the many years I had forgotten about velveting until I remembered it years later. I now use a very similar basic velveting recipe of cornstarch with a good wine fortified wine of mix some good wine with cognac to fortify it yourself. Once you have the basic recipe you can then experiment with other flavors of seasoning or alcohols. The basic 30 minute "marinate" time allows the chemistry of the velveting mix to do it's magic. An important thing to remember about velveting is that this not a traditional marinade where the meat sits in a distinct liquid. And velveting is not brining. In brining the liquid is made extremely salty on purpose. The reason is to create a highly saline solution that has a much higher salinity than the meat being brined. The rea Read More
Rating: 5 stars
First of all DON'T WALK AWAY FROM THE STOVE ONCE THE MEAT IS BOILING. That said this is the best thing since Chinese take out. REALLY. However I made some changes to the recipe. I didn't have rice vinegar so I used white vinegar. I didn't have peanut oil so I used olive oil. I figured vinegar is vinegar and oil is oil when your going to rinse it off anyway or use it in boiling water. The changes did not change the outcome. I've always wondered how they made the beef and pork so well velvety. Now I know and I'll never not use this for Chinese cuisine any recipe with sliced beef or pork again. I actually velveted beef pork and chicken. It worked famously!!!! I was planning to make pork fried rice and now I can't wait! Read More
Rating: 5 stars
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 and added parboiled broccoli. The texture is AMAZING! Just like a good Chinese takeout. YUM! Will make again:) Read More
Rating: 5 stars
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 skillet add homemade sauce and par boiled broccoli. It s absolutely perfect and I m happy to have stumbled on this fantastic trick! It saves so much money NOT ORDERING TAKE OUT! Read More
Rating: 5 stars
I followed this recipe exactly. It turned out great. The chicken was very tender. Read More
Rating: 5 stars
Absolutely a "thumbs up" recipe! I will make this again. I'm wondering if you can use this on meats such as pork and beef or seafood? Would live try it. Please let me know. Thanks! Read More
Rating: 5 stars
Very juicy and tender chicken.. I also use the chicken in soup and salads..just cook them til done.. Read More