How to make chicken tender and smooth? Remember these 4 key tips!

Thread Content

　　How to make chicken tender and smooth? Remember these 4 key tips! It’s a shame to make chicken tough and dry; when eating chicken, what matters most is that authentic original flavor. Apart from the taste, it’s the texture. 　　The most important quality of chicken texture is described in two words: tender and smooth. It’s extremely tender, breaking apart as soon as it touches the teeth; it’s also very smooth, sliding right to the tip of the tongue as soon as it touches the lips. So how is this achieved? There are 4 simple tricks below that you can give a try when you have time. 　　Tip 1: If old chicken is cooked over high heat, its meat becomes tough and unappetizing. If it is first soaked in cold water with a little vinegar for about 2 hours before being prepared, its texture will become tender. 　　Furthermore, old chicken is best paired with beer for cooking; beer not only makes the old chicken more tender but also results in a dish with a pure flavor that is tender and delicious. With these two methods, no matter how old the chicken is, it will be easily dealt with. http://img01.sogoucdn.com/app/a/100540018/3c19c8dd58d7b5074a8400ffd004cbff Tip 2: Do you have a clay pot? Put the whole chicken inside the pot, add water, include some scallions and garlic. Remember, never add salt – adding salt will make the meat tougher as it cooks. Simmer it for a few hours; the soup turns yellow and becomes extremely flavorful. At this point, add some salt according to your taste. http://img02.sogoucdn.com/app/a/100540018/b1dd26b78cb9636e0990b7681ff022bb Tip 3: Chicken breast is very tender, so it shouldn’t be cooked for too long. After thawing the frozen chicken breast, drain the excess moisture; it’s best to use a towel to absorb it. Then cut the chicken into pieces, add some salt and 1 egg white; stir until the chicken sticks to the hands and becomes shiny. Add 1 spoonful of starch and marinate for a while. To make pot oil, it just needs to be warm. Then stir-fry the chicken breast until cooked. 　　The oil temperature shouldn’t be too high, otherwise it will result in frying. If it is fried, the chicken will become very dry and hard. http://img01.sogoucdn.com/app/a/100540018/cc28b7a64ed0915c363de680c3acfbe8 Tip 4: After mixing in water and starch, wait for a few minutes, then stir it a few times; the more times you stir, the softer it will become. However, stirring too many times will make the texture lose its authenticity. 　　Next, Hao Dou Jun will introduce to you a few dishes featuring tender chicken. Stewed Chicken with Two Kinds of Mushrooms By Wolf’s Dance 400g chicken wings, oil, salt, shiitake mushrooms, green onions, ginger, cinnamon, king oyster mushrooms, red peppers, and an appropriate amount of dark soy sauce. 1. Wash the chicken wings and chop them into large pieces. 　　2. Blanch the chopped chicken wings in boiling water, remove the blood scum, then take them out and set aside. 　　3. Cut ginger into large pieces, soak shiitake mushrooms in advance, and cut enoki mushrooms into chunks. 　　4. Heat oil in a pan; once hot, add ginger slices and cinnamon to release their aromas. 　　5. Add the chicken pieces and shiitake mushrooms, then stir-fry. 　　6. Pour in two tablespoons of dark soy sauce and stir-fry to coat with color. 　　7. Pour in clean water until it covers the chicken. 　　8. After cooking for 5 minutes, add the king oyster mushrooms, sprinkle in a few red peppers, and add an appropriate amount of table salt. 　　9. After mixing well, pour it into the pressure cooker. 　　10. Don’t use too much broth; sprinkle in some green onions, cover the pressure cooker, and turn it on. 　　11. On the pressure cooker control panel, select “Nutritious Stew” – “Chicken and Duck Meat”. 　　12. For the texture setting, choose “Light Flavor”; those who prefer a softer texture can select “Standard” or “Rich”. 　　13. Once the pressure cooker has finished cooking and the air has been released, it can be opened. More health-related questions: Consult for medical advice at rxys.com/wenti/
Chicken Wing Stew
By Wan Shanhong
4 chicken wings, 200g of rehydrated abalone mushrooms, 200g of soybean sprouts, 1 carrot, 2 baby cabbages, oil, salt, 2 tablespoons of seasoning for roasted chicken, appropriate amount of garlic

1. Soak the dried abalone mushrooms in advance; wash the soybean sprouts.
2. Cut the chicken wings into pieces and blanch them in cold water.
3. Skim off any foam that appears, then rinse the chicken pieces in hot water to remove all residual blood.
4. Add a small amount of oil to the pot and sauté the garlic until fragrant.
5. Add the blanched chicken pieces and stir-fry them.
6. When the surface of the chicken pieces becomes slightly yellow, add the seasoning for roasted chicken.
7. Stir well.
8. Add the soybean sprouts, abalone mushrooms, and carrot to the pot.
9. Pour in the stir-fried chicken pieces.
10. Add 1 bowl of water – the level of water should be about half of the height of the pot; too much water can cause it to overflow during cooking.
11. Once the water boils, add the baby cabbages. If more salt is needed, add it accordingly. Cover the pot and simmer on low heat for 20 minutes