How do you cook chicken breasts, dry wood and tasteless? 4 steps to handle correctly, easy to serve delicious chicken breast dishes. In addition to explaining and explaining why chicken breasts are so important in the minds of those who lose weight and lose weight.
Step 1/Select and process:
Choose chicken breasts that are thick and light pink. Chicken skin is made up of fat, so it is recommended to remove it. When removing the chicken skin, just stick the knife to the chicken breast and make a cut, and then pull the chicken skin to remove it easily. In addition, the fat sandwiched between the skin and lean meat also needs to be carefully removed.
Step 2 / soften the meat:
Soak chicken breasts in milk for 30 minutes, and the protein in the milk removes the fishy smell and softens the meat. You can also sprinkle with herbs like rosemary, or drizzle with lemon juice when grilling on the pan.
Step 3 / seasoning to remove fishy smell:
Add chili, garlic, ginger, herbs and other spices to cook, and the spices add flavor and aroma, so even with a small amount of salt, you can cook a fragrant chicken breast dish. And the use of vinegar or lemon juice to pickle to slightly acidic, can also reduce the amount of salt. In addition, adding garlic, ginger, green onion, rice wine, etc. to conditioning after cooking can easily remove the fishy smell.
Step 4 / Master the cooking time:
Since chicken breasts have almost no fat, cooking time is important. When frying on a frying pan, turn off the heat when the chicken breasts feel springy when pressed; cook for about 15 minutes for the oneness. If it is overcooked, the juices will be lost and the flavor and texture will be reduced.
Properly packaged and stored:
Divide the deodorized chicken breast into servings for one meal and store in a ziplock bag or an airtight container. However, it should be noted that if the frozen chicken breast is cooked directly without thawing, it will not be evenly cooked in the middle, or it will become dry due to the long cooking time. Therefore, it is recommended to start cooking after thawing.
Basic conditioning method for tender and juicy chicken breast
A cooking researcher, added that if you have the impression that chicken breast is dry wood and tasteless meat, then you must keep in mind the following conditioning methods, which will definitely reverse your impression of chicken breast. As long as you master the following basic conditioning methods, you can not only remove the fishy smell of chicken breasts, but also lock the gravy and tenderness inside, allowing you to easily serve delicious chicken breast dishes.
★Basic version – boiled chicken breast
Material: 100g chicken breast.
Soup base for boiled chicken breast: 1/4 onion, 1 shallot, 2 cloves garlic, 20g ginger, 1 bay leaf, 1 tsp black peppercorns, 3 cups water.
- Boil water for spices: Pour water into a pot, add onion, green onion, garlic, ginger, bay leaf, black peppercorns, and cook over low heat for about 15 minutes.
2 Cook the chicken breasts: After the water boils, add the chicken breasts and cook until cooked.
★Basic version – fried chicken breast
Material: 100g chicken breast.
Marinade for chicken breast: 1 tablespoon of white wine, 1 tablespoon of lemon juice, a little minced basil, a little salt and pepper.
- Marinate the meat: Soak the chicken breasts in the marinade for about 30 minutes.
- Pan-fry chicken breasts: Fry the marinated chicken breasts in a frying pan or oven until cooked through.