Tips for tender chicken:
Tip 1: vinegar water
The old chicken is stewed with strong fire, and the meat is hard and unpalatable. If you can soak it in cold water and a small amount of vinegar for about 2 hours, the meat will become tender after cooking. With these two methods, no matter how old he is, chickens can be easily handled.
Tip 2: Beer
Old hens are best cooked with beer. Beer can not only make the old hen tender, but also make the finished product taste pure, tender and delicious.
Trick 3: casserole
Do you have a casserole? Put the whole chicken in a casserole, pour water, add a onion and garlic, remember not to add salt, the more you cook, the older you get. After stewing for several hours, the soup is yellow and fragrant. At this time, add some salt according to your taste.
Tip 4: Egg white
Chicken breast is tender and can't be cooked for a long time. Drain the frozen chicken breast after thawing, and it is best to suck it with a towel. Then cut the chicken into pieces, add some salt, add 1 egg white, stir until the chicken feels shiny, add 1 spoon starch and marinate for a while. Make pot oil and heat it. Then stir-fry the chicken breast. The oil temperature should not be too hot, or it will explode. If fried, the chicken will be very dry and hard.
Tip 5: Take some water starch.
After mixing the water starch, let it stand for a few minutes and grab it again. The more times, the more tender it is, but if you catch it too many times, you will feel that the meat is not real.
Extended data
Delicious ways to stew chicken soup:
1, don't use chickens that are several months old.
In the selection of materials, a few months old chicken is definitely not good, and it must be an old hen for more than one year. Compared with broilers, old hens have more meat and slender and rough feet. When choosing chickens, we must grasp these two criteria.
Don't forget to pass the water first.
Before stewing any broth, the main ingredients should be blanched in boiling water, which not only can remove the raw smell, but also is a process of thoroughly cleaning the meat, which can make the stewed soup fresh but not turbid, fresh and fragrant, and without peculiar smell. Never cook with cold water. If it is cold water cook the meat, the nutrition of meat will be seriously lost from cold water to boiling. Therefore, it is most appropriate to cook with warm water, and cook for another 7-8 minutes. In the cooking process, turn the meat pieces at the right time.
3. Don't add water in the middle.
When you start to stew chicken soup, don't use boiling water, and don't keep adding water halfway. Chicken soup should be cooked in cold water, and the water should be added all at once. Do not add water at will. Let the ingredients fully release nutrition and fragrance with the gradual increase of water temperature.
Phoenix. Com: Cooking tip: Don't put salt in chicken soup first.
Phoenix. Com: Five tips to make chicken tender and smooth!