Description
Learn the Chinese secret to tenderising chicken for stir fries with this simple method using baking soda. This quick technique ensures your chicken remains juicy and tender, perfect for stir fries, noodles, or any quick-cooking dish. Ideal for preparing bite-sized or sliced chicken pieces, this method enhances texture and flavor in just 30 minutes.
Ingredients
Scale
Chicken
- 250 g / 8 oz chicken breast slices OR bite size pieces (not whole pieces)
Tenderising Agent
- 3/4 tsp baking soda (bi-carb/bi-carbonate)
Instructions
- Coat Chicken: Place the chicken slices or bite-size pieces in a bowl and sprinkle the baking soda evenly over the surface.
- Toss to Coat: Use your fingers to toss the chicken pieces thoroughly, ensuring the baking soda coats them as evenly as possible.
- Refrigerate: Place the bowl in the refrigerator and let the chicken rest for 20 minutes if using slices, or 30 minutes if using bite-sized pieces. This allows the baking soda to tenderise the meat.
- Rinse: After resting, rinse the chicken well in a colander to remove all traces of baking soda.
- Drain and Pat Dry: Shake off excess water and pat the chicken pieces dry with paper towels. They do not need to be 100% dry, just remove the surface moisture.
- Use in Recipes: Your tenderised chicken is now ready to be used in your stir fries, noodle dishes, or other recipes. It can be marinated, stir-fried, deep-fried, or simmered in broth as desired.
Notes
- Do not use whole pieces of chicken; cut the chicken into slices or bite-sized pieces for optimal tenderising.
- Ensure you rinse the chicken thoroughly after the baking soda treatment to avoid any off-flavors.
- Patting dry is important to ensure the chicken cooks properly, especially when stir frying.
- This method works as a tenderiser and can be used before any cooking method, enhancing both texture and flavor.
- Adjust refrigeration time slightly depending on the cut size: smaller pieces need less time.
