ASIAN STARCH RECIPES

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VELVETING CHICKEN BREAST, CHINESE RESTAURANT-STYLE RECIPE ...



Velveting Chicken Breast, Chinese Restaurant-Style Recipe ... image

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.

Provided by VICTORIA

Categories     World Cuisine    Asian    Chinese

Total Time 46 minutes

Prep Time 10 minutes

Cook Time 36 minutes

Yield 1 pound chicken breast

Number Of Ingredients 7

1 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

Steps:

  • 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 : Calories 155.8 calories, CarbohydrateContent 1.9 g, CholesterolContent 58.3 mg, FatContent 5.7 g, ProteinContent 22.9 g, SaturatedFatContent 1.2 g, SodiumContent 556 mg, SugarContent 0.1 g

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10 BEST ASIAN STARCH RECIPES | YUMMLY
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STARCH (??) - OMNIVORE'S COOKBOOK
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HOW TO USE CORNSTARCH IN CHINESE COOKING - THE WOKS OF LIFE
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From thewoksoflife.com
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STARCH (??) - OMNIVORE'S COOKBOOK
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From omnivorescookbook.com
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FRIED CHINESE STARCH NOODLE RECIPE BY AUNTY EIKO'S ...
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From tasteasianfood.com
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JAPANESE-STYLE DEEP FRIED CHICKEN RECIPE | ALLRECIPES
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From allrecipes.com
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