Tenderising Chicken – Chinese Restaurant Style!
A simple bicarb method for incredibly tender chicken in Asian style cooking
Prep
5 mins
Rest
20 to 30 mins
Yield
400 g chicken
Difficulty
Easy
Ingredients
- 400 g chicken breast, thinly sliced
- Three quarter to one teaspoon bicarb soda
Method
- Add the bicarb soda directly to the chicken and mix well so every piece is evenly coated.
- Let it sit for 20 to 30 minutes. Do not exceed 30 minutes. Set a timer.
- Rinse the chicken thoroughly under cold running water.
- Pat completely dry with good quality paper towel.
- Use immediately in any Asian style stir fry recipe.
Tips
- The smell is normal and disappears once rinsed and cooked
- Do not exceed the resting time or the texture can turn spongy
- This works best with breast meat but can also be used on thigh
Storage
- Best used immediately after preparation
- If needed, keep rinsed and dried chicken covered in the fridge for up to 12 hours
- Do not velvet and then freeze
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