Chicken breast is more tender this way

Chicken breast is a very common delicacy in daily life. There are many ways to cook chicken breast, and each method has a unique flavor and taste. However, when cooking chicken breast, it is easy to become tough, which will affect the normal taste. You can add some starch when cooking the chicken breast to make it softer and tender, or you can add some water and simmer the chicken breast for a while to make it taste more tender.

How to make chicken breast tender?

Poached chicken is braised instead of boiled.

The biggest fear of boiled chicken is that it is overcooked and tastes dry and astringent, but undercooking is also worrying about the unsanitary nature. Many people find it difficult to control the heat when cooking. How long should chicken be cooked so that it is not too tough? Generally speaking, chicken legs are boiled for about 15 minutes, then turned off the heat and simmered for about 20 minutes until cooked. A whole chicken needs to be put into boiling water to blanch away blood and dirt, then boiled for 15-20 minutes, and simmered for about 30 minutes until cooked. Stewing instead of boiling can make the chicken meat not too dry and astringent.

The shredded chicken is blanched in 80-degree water, not dry

The fiber of shredded chicken is a kind of meat that is relatively easy to cook, so it will become cooked after being slightly blanched in boiling water. Therefore, the water temperature for blanching shredded chicken cannot be 100-degree boiling water. Just use water temperature of about 80 degrees. This way, the blanched chicken shreds will not easily dry out or clump.

Chicken cutter cuts the fibers to make it softer and more tender

Cutting cuts into thicker chicken thighs can help the meat absorb the flavor more quickly, so use a cross-cutting technique to make the cuts. Cutting the chicken in this way can also cut the fibers, making the meat more tender and juicy after cooking. The cutting method is suitable for stir-fried chicken dishes, such as Kung Pao Chicken.

Add wet starch to make the meat crispy on the outside and tender on the inside

Chicken breast is relatively drier in texture, so you can add an appropriate amount of wet starch to the chicken breast. This will make the surface of the chicken breast smoother and easier to disperse the meat evenly when stir-frying.

Grab the seasonings with your hands and marinate until they are well-seasoned

If you want to bring out the flavor of the seasoning, it is best to first grab it with your hands until the flavor comes out, and then continue to put the meat into the seasoning and marinate until it is well-flavored.

Wrap the meat in aluminum foil to prevent the juices from leaking out

Wrapping the meat with aluminum foil is to fix its shape and prevent it from falling apart, so as to prevent the gravy from being lost. This is to make the meat achieve the effect of "thermal expansion and cold contraction". In addition, soaking the chicken in cold boiled water in time until it cools down can make the meat shrink immediately.