Velveting Chicken Breast, Chinese Restaurant-Style

• 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

1. 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.
2. Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
3. 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.
4. 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.

egg, chinese rice vinegar, cornstarch, kosher salt, skinless, water, peanut oil

Taken from www.allrecipes.com/recipe/261452/velveting-chicken-breast-chinese-restaurant-style/ (may not work)