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

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