A few days ago, my son taught me a delicious way to cook chicken breast, saying it was a private secret taught by a fitness instructor. Some people go home to buy chicken breast after listening.
The practice is also simple, that is, cut the chicken breast into slightly thick slices, add some baking soda to catch it evenly, and marinate it overnight. The next day, take out the washed baking soda, add the Orleans barbecue material for pickling, and then steam or bake it. They are tender and fragrant, and they use no oil or wood at all.
I tried it, and it was really soft and delicious, subverting the previous impression. It is commendable to serve a dish for the guests.
The secret is baking soda.
Baking soda, white powder, also known as sodium bicarbonate, is an acid salt produced by neutralization of strong base and weak acid, and it is weakly alkaline when dissolved in water.
It belongs to a series of food leavening agents, which can be added when making cakes such as steamed bread or western-style cakes to help fermentation. Adding baking soda to cooked meat can soften loose fibers while locking water, and also neutralize meat acid to make it slightly alkaline, so it is more juicy and healthy, and tastes fresh and tender.
The most popular barbecue gravy for seasoning is from New Orleans, which is sweet and spicy and will not suppress the meat flavor.
In practice, when I bought it, I saw the store directly pour it on the chicken wings and stir it. I am curious to ask why the dry ingredients are not mixed with water first.
The store owner said that not only do you not add water, but you should also dry the washed chicken wings until there is no water on the surface, because there is salt in the material, which will kill some of the water in the chicken during the curing process.
So there is no need to add water to adjust the marinade, otherwise the taste will be absorbed by water and wasted. Only by direct mixing can we save materials, taste, and be bright and not sticky.
Roasted chicken breast
Ingredients: 2 pieces (430g) of chicken breast, 0/0g of baking soda/kloc, 20g of New Orleans barbecue marinade.
Exercise:
1. Cut the washed chicken breast into small thick slices, control the moisture, put it in a fresh-keeping box, add10g baking soda, and grab it evenly by hand.
Stick baking soda on each piece of chicken as much as possible, then cover it and put it in the refrigerator overnight.
2. Take it out the next day, rinse the chicken breast under running water, and then put it on the kitchen paper to absorb the excess water, so that each piece of chicken is dry.
3. Put the chicken breast in the crisper and pour in the New Orleans barbecue marinade.
4. After stirring evenly, cover it and put it in the refrigerator for more than 6 hours.
The marinade doesn't need to be mixed with water in advance, just mix it directly. It uses less materials and is easier to taste, so you don't need to put too much. It's not good if it's too salty, and it's pale red if it's mixed well.
5. Put the marinated chicken breast piece by piece into the baking net covered with tin foil.
Put all the pieces flat, don't pile them together, and let each piece of chicken breast be heated evenly.
6. Put it in a preheated oven and bake it at 200 degrees 10 minute until the chicken breast drips and can smell the fragrance.
Tips:
Chicken breast marinated with baking soda must be washed repeatedly, and the less residue, the better, so that the flavor of chicken will not be disturbed.
Roasted chicken in New Orleans can be bought in supermarkets. One bag can be used many times, and the spicy degree can be selected at will. There are three flavors: low spicy, medium spicy and heavy spicy, and medium spicy is not so spicy.