How to make chicken breast more tender and delicious? Experts teach you 5 pickling methods

Low-fat, high-protein chicken breast is a favorite of fitness enthusiasts, but because it has less fat and less gravy, it can easily become dry and difficult to swallow after cooking. Having cooked countless chicken breasts, I have my own way of cooking delicious chicken breasts. The key to making chicken breasts tender and juicy is marinating. I have demonstrated many pickling recipes in the previous recipes. I have compiled the top 5 tips here:

(1) 1 to 2 hours before cooking, simply marinate the chicken breast with salt, pepper, and olive oil.

This will form a protective film on the surface of the chicken breast to prevent moisture loss. Personally, I prefer to use the oven when cooking meat because high temperature baking can lock in the meat juices. You can also make your own variations and add more seasonings to enhance the flavor of the chicken.

(2) Soak the chicken breast in salt water (200cc water + 1 teaspoon salt) before cooking.

The amount of brine must be more than the chicken breast, because salt can change the tissue structure of the meat and make the chicken breast taste better. It is recommended to add a spoonful of rice wine to remove the fishy smell.

(3) Marinate with milk or yogurt.

I learned this method from a restaurant owner. I was skeptical at first, but I actually tried it once, and I fell in love with it! The best effect is to marinate for more than 1 hour or even overnight. Because milk and yogurt are both rich in fat, they can retain the juice from the chicken breast and also have a light milky aroma. Please note that if marinating with milk, it is not recommended to add other acidic marinades, otherwise the milk will easily coagulate and deteriorate.

(4) Use sour fruits for pickling, such as lemon, orange, pineapple and other fruits rich in enzymes.

The enzymes in these fruits can break down proteins, making the meat softer and tender. I often add lemon juice to my chicken breast recipes because lemons are inexpensive and easy to obtain, and chicken breast with a lemony aroma tastes more refreshing and less burdensome!

(5) Pay attention to cooking methods.

We all know that overcooked or overcooked chicken breast is not tasty, so when frying, it is recommended to "fry first and then simmer", when boiling, it is recommended to "boil at low temperature", and when steaming in an electric cooker, it is best to "steam first and then simmer". By following the above principles and braising instead of cooking over high heat, you can retain as much gravy as possible and say goodbye to dry and tough chicken.

In addition, chicken breast also has different cutting methods, which can be matched with the cooking method:

(1) Not cut, about the size of a palm.

If you don't cut the meat, you can choose the cooking method based on the thickness of the meat. Thick ones are suitable for baking. It is recommended to bake them at 180-200℃ for 20 minutes. You can poke holes in them with a fork before putting them in the oven to help even heating. Thin ones are suitable for frying, and it is recommended to bake them at 180-200℃ for 15-18 minutes.

(2) Cut into chicken fillets.

Chicken fillets are suitable for frying and roasting. A piece of chicken breast can be cut into 3 to 4 slices horizontally.

(3) Cut into pieces.

The block shape is suitable for frying and stir-frying, and cutting into bite-sized pieces can shorten the marinating time.

▲ Master the marinating and cooking techniques to make chicken breast delicious!

This article is from Ruili Beauty International Media, author: May (Liu Yuhan) "One bowl does it all! Fitness Meals for Gaining Muscle and Losing Fat: 50 high-protein, high-fiber dishes from the popular fitness girl May, each meal is simple, delicious, and can fill you up and help you lose weight