Velvet Chicken Breast with Mustard Sauce

Chinese technique yields a moist chicken without all that fat.
It's called velveting. Make a quick marinade by whisking together egg whites and cornstarch--let the chicken bathe in it. Instead of a dry and cottony texture, you will get one that is velvety. You can do it with chicken, pork or fish. Cut into cubes or strips. The quick frying locks in the moisture, even if the meat is simmered in a sauce.

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