Why is my chicken breast so tender at my take out joint?
Did you ever wonder when you order a chicken dish at a take out or eat in an Asian restaurant and the breast meat is so tender? And when you try to duplicate the same dish, you wonder why the chicken breast is so tough, nothing like what you ordered at your local take out restaurant.
With Asian food being prepared traditional style, Asians like their food to be smooth chewing. As little effort as possible. When too much time is spent chewing, Asian don't like it, so they developed ways to tenderize all kinds of meat. Don't get me wrong, Asians love their fried food as well but we prefer dark meat which is more tender and more flavor.
Getting back to tenderizing Chicken breast. Slice the chicken breast thin with a very sharp knife. You'll notice that after slicing the chicken breast (raw), you may want to make 2 dishes from one breast. You can make one portion chicken with broccoli and the other portion maybe curry chicken or garlic or even chicken with black bean sauce.
Now at this stage, you'll need the following ingredients. Shao shing wine, corn starch, white pepper, soy sauce and garlic powder. Now, the portions for the marinade need not be a lot added. even the corn starch just sprinkle enough to cover the meat. Then you'll mix all the ingredients into the breast. It should still be moist since the corn strch will absorb a lot of the sauces. That's the consistency that you want.
Allow to sit for about 15 minutes in the fridge.
Blanch all veggies ahead of time and run them thru cold water to stop the cooking of veggies.
Prepare your favorite sauces, now the corn starch used to marinate the meats will lso help to firm up the sauce, but if its not your style of consistency, just add a dab of corn starch with water and stir into the dish and allow to cook for 5 minutes.
Not only can you tenderize chicken, you can tenderize pork, shrimp and beef.
I will visit these subject matter gain with how restaurants tenderize meats that's just as good.
By Chef Woo Can at www.chefwoocan.com