Chinese restaurants use this trick to velvetize chicken for their dishes...
Ingredients:
1 lb boneless, skinless chicken meat, cut into thin strips
2 Tsp Rice Vinegar
1 egg
1 Tbs cornstarch
1 teaspoon salt
2 Tbs Oil
Preparation:
Whisk the egg white, cornstarch, vinegar, salt and oil in a medium bowl until smooth.
Add the sliced chicken and mix until well coated.
Refrigerate (marinate) 30 minutes or more
To cook:
slowly drop loosened chicken strips into boiling water
bring back to a boil, stir and cook for 1 minute
Remove the chicken with a slotted spoon or into a colander to fully drain
or you can drop loosened chicken directly into boiling soup , return to boiling, and cook for a minute more
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