This is a healthier way to prep chicken, or any meat, for Chinese cooking. The traditional way is in oil, but the water bath works just as well and is far easier to clean up after.
- 1 lb meat cut into thin slices, or small cubes
- 2 tbsp egg white
- 4 tsp corn starch
- 4 tsp rice wine vinegar
- 1/2 tsp salt
- 1 tbsp vegetable oil
Beat all ingredients together and add meat. Stir well and then refrigerate for 30 minutes. Pour enough water in a wok to cover the meat and add vegetable oil. Bring to a high boil, then add meat and cook for 30 seconds. Use a slotted spoon or strainer to scoop the meat from the water bath and then drain in a colander. The meat is now ready to be used in any number of recipes.