First, because chicken breast has high protein content and high water content, and its surface is not protected and insulated by fat-rich epidermis, it will directly contact with oil or water when cooking, so it is easier to dehydrate than chicken wings and chicken legs, which makes chicken breast easy to cook and harden.
Second, because chicken wings and chicken legs are rich in fat, they will become soft after cooking, so they will taste tender and smooth. Because the fat content of chicken breast is very low, it will get old when the temperature exceeds 70 degrees.
These are the characteristics of chicken breast itself, which is inevitable, but we can improve the taste of chicken breast by changing cooking methods.
As we all know, the easiest way to keep meat from aging is to add starch and cook it. Starch is coated on the surface of meat.
It can effectively insulate heat, slow down heat transfer and make meat heated evenly. At the same time, starch absorbs water during cooking and adheres to the surface of meat, which helps to reduce the water loss in meat and makes the taste very smooth and tender. According to this method, you can make chicken balls, or you can directly put them in soy sauce and wrap them in starch for frying.
Some people react that there is always a starch smell after adding starch. What should we do?
In fact, there is another method, that is, low-temperature water boiling. When the water temperature is about 70 degrees, the meat will not be hard and firewood until it changes color and is fished out.
You can try it or share it in many ways. Let's learn some together.