HOW TO CUT CHICKEN BREAST INTO CUBES RECIPES

VELVETING CHICKEN BREAST, CHINESE RESTAURANT-STYLE RECI…

Velveting Chicken Breast, Chinese Restaurant-Style Reci… 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 Chinese Recipes

Total Time 46 minutes

Prep Time 10 minutes

Cook Time 36 minutes

Yield 1 pound chicken breast

Number Of Ingredients 7

Ingredients

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

CHICKEN SOUP – INSTANT POT RECIPES

Chicken Soup – Instant Pot Recipes image

Provided by Dr. Karen Lee

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4-6 servings

Number Of Ingredients 13

Ingredients

2-3 pounds chicken
2 carrots (roughly chopped)
1 celery (roughly chopped)
1/4 Turnip (or Radish, cut in 2 inch cubes)
1 tablespoon Italian seasoning (or 1/2 teaspoon each of dried parsley, oregano, thyme and rosemary)
2 bay leaves
3 cloves garlic (crushed)
1 piece Ginger (thumb sized sliced)
1 medium onion (sliced)
1 tablespoon sea salt
1 teaspoon black pepper (fresh ground)
scallion (thinly sliced, for garnish)
purple onion (thinly sliced, for garnish)

Steps:

In the inner pot, add the vegetables first, then, chicken, and the herbs on top.
Add 4 cups of cold water.
Close the lid tightly and close the vent. Press Soup function on the Instant Pot.
When the timer goes off, release the pressure naturally. It may take about 20-30 minutes after the timer goes off for the vent to open.
Open the lid, take out the chicken and de-bone the meat.
Reserve the bones to make bone broth. Put the meat back to the pot and stir.
Crush the carrots and celery gently against the side of the pot with the back of a spoon.
Add salt and pepper to taste.
Garnish with thinly sliced onions, and scallions to serve. Enjoy!!

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