Is it okay to put the chicken breast directly into the pot without marinating

Regarding the question of whether chicken breasts can be cooked without marinating, my advice is not to cook them directly.

From the perspective of ingredients, the chicken breast itself has a certain fishy smell, and if it is cooked directly, the fishy smell may remain, affecting the taste. In addition, uncured chicken breasts may taste too woody or become too old due to improper cooking time and skill during cooking.

From the point of view of the production step, marinating is a common cooking technique that can help the ingredients absorb the flavor and also remove the fishy smell. If this step is omitted, it may greatly reduce the texture and taste of the chicken breast.

Therefore, it is advisable to marinate the chicken breast with seasonings before cooking it to ensure the enhancement of the taste and texture of the ingredients.

Chicken breast. It has little fat content and high protein content, so it is a rare and good ingredient. But in the impression of many people, chicken breast is not delicious, and the meat is very dry and not tender.

If you also have this idea, then you really misunderstand it, in fact, it is not that the chicken breast is not delicious, but that you don't know how to make it.

Whether it is frying chicken breast, stir-frying, or boiling, the pickling step is very important, even more important than the process of frying, frying, and boiling. Because the marinating step determines the tenderness of the chicken breast, if the chicken breast you make is dry and woody, it is mostly because you did not marinate it properly.

If you want the chicken breast to be smooth and tender, you must learn the correct marinating method, the choice of marinade and the order of marinating, you must not make a mistake. Today, I will share with you a method of marinating chicken breast, the chicken breast marinated in this method, whether it is fried, fried or boiled, is very smooth and delicious, not firewood at all, and even more tender than chicken thighs, the method is very simple, let's take a look.

Marinated chicken breast].

Ingredients: Chicken breast, salt, light soy sauce, cooking wine.

Black pepper, water, starch, cooking oil.

Steps: Step 1: First prepare a piece of chicken breast, slice it horizontally into thin slices, remove the fascia on the surface and the surrounding fat part, and then use the back of the knife to pat the chicken breast apart, so that the meat will be softer and easier to taste.

Step 2: Then we put the chicken breast into a basin, first add an appropriate amount of salt, light soy sauce, cooking wine, black pepper and grasp well, then pour in a little water, grasp it well with your hands, let the chicken breast fully absorb the water, grasp and mix until the chicken breast is glued and sticky; Then add a little starch, the starch will form a protective layer on the surface of the chicken breast to lock in the moisture, and finally add a little cooking oil and mix well, marinate for half an hour before proceeding to the next step.

Tips: Salt, water, starch and cooking oil are all essential seasonings for marinating chicken breast, and the order in which they are ordered is also very important. Be sure to add salt first, because adding salt can change the properties of the protein and facilitate the absorption of water later.

Add salt and grasp well, and then add water to let the chicken breast fully absorb the water, and the chicken breast will naturally be more tender after absorbing the water. Starch is added to lock in moisture, and finally edible oil is added and mixed well, which can attach a layer of oil film to the chicken breast, which is not easy to stick to the pan when frying or frying.

After learning this marinating method, the marinated chicken breasts are very tender. After that, whether it is fried or fried, it is not firewood at all, and it is very smooth and delicious. So if you also think that the chicken breast you make is very dry and not delicious, you must try my pickling method, which will definitely make you change your opinion of chicken breast, like to try it quickly.

The method of marinating chicken breast is as follows:Ingredients: Chicken breast, black pepper, salt, light soy sauce, oyster sauce, green onion, ginger, garlic, olive oil, corn starch 1, prepare the necessary ingredients.

2. Cut the chicken breast from the middle, do not cut it, so that it will better absorb the flavor.

3. Beat the chicken breast with the back of the knife to facilitate the flavor and make the chicken breast not stuff your teeth.

4. Finely chop the green onion, ginger and garlic.

5. Salt, light soy sauce, oyster sauce, black pepper, oyster sauce, olive oil, corn starch, a little bit of cool and white, stir well.

6. Put the chopped green onion, ginger and garlic together and stir well.

7. Evenly coat each piece of prepared chicken breast with the adjusted sauce and massage it slightly.

8. Divide and marinate for 4-6 hours. Or just put it in the refrigerator overnight, then put it in the freezer and take it out to thaw it in advance when you eat it.

If the chicken breast is fried and eaten, it is best to marinate it overnight in advance, first pat the whole chicken breast gently, then add pepper, salt, light soy sauce, cooking wine and spread evenly, seal it with plastic wrap and put it in the refrigerator overnight. If you want to eat fried chicken breast, you can cut the chicken breast into cubes, then add light soy sauce, cooking wine, and starch to marinate for 10 minutes.

Do you know how long chicken breasts usually have to be marinated? Please see the explanation of the knowledge points.

Chicken breast is a low-fat, high-protein food that is perfect for fitness and people who are going to eat. There are also many ways to eat chicken breast, which can be used to make kung pao chicken diced or fried directly and eaten. Whether it is fried or fried, chicken breast needs to be marinated, marinating can well remove the fishy smell of chicken, but also make the chicken more flavorful, the taste is more tender and juicy, let's take a look at how to marinate chicken breast.

The length of time to marinate the chicken breast is very important, after a long time, the moisture in the chicken breast will slowly be lost, and the taste of the chicken breast will become relatively disassembled. If you are making fried chicken breast, you need to marinate it for a long time, it is best to seal it with plastic wrap and marinate it one night in advance, if it is fried chicken breast, you only need to marinate it for about 10 minutes, and the most important thing is to maintain the tender taste.

The way to marinate chicken breast is very simple, generally only need light soy sauce, salt, pepper, cooking wine, first pat the chicken breast gently, so that the meat structure of the chicken breast is looser, more convenient for the seasoning to penetrate into the chicken. Apply the prepared seasoning to the chicken breast, seal it with plastic wrap and put it in the refrigerator. If it is fried diced chicken breast, pour in a little light soy sauce, cooking wine, add a little cornstarch and stir well, pour it into the pot and stir-fry after 10 minutes.

How to marinate chicken is more tender.

Chicken marinating is more tender method:

Ingredients: 200g chicken, 2 tablespoons of cooking wine, 1 tablespoon of salt, 1 tablespoon of black pepper, 1 green onion, 2 slices of ginger, 2 tablespoons of bean paste, 2 tablespoons of cumin, half a tablespoon of chili noodles.

Production steps: 1. Cut the chicken into pieces, add cooking wine, salt and black pepper, and grasp well.

2. Add the green onion and ginger minced, add sesame oil, white vinegar, light soy sauce, dark soy sauce, and mix well.

3. Add the bean paste, add the cumin chili noodles and mix well.

4. Cover with plastic wrap and marinate for two hours.

Extended Information: Chicken, as the name suggests, is the meat of chicken, and is one of the main edible poultry meats in the world, and is cooked and eaten in many different ways around the world.

The meat of the chicken is delicate, delicious, suitable for a variety of cooking methods, and is nutritious and has the effect of nourishing and nourishing the body. Chicken is not only suitable for stir-frying and stewing soups, but also for cold meat. However, it is important not to eat too many chicken foods such as chicken wings to avoid obesity.

This allows a protective film to form on the surface of the chicken breast, which prevents moisture loss. It will be more tender.

If you want to cut it, you can add salt, add a little cooking wine to remove the smell, add a little oyster sauce to enhance the freshness, add a spoonful of cornstarch to lock in the moisture inside, and add a little cooking oil to avoid the sticking of the diced meat.

Chicken breast has a high protein content, and is easy to be absorbed and utilized by the human body, has the effect of enhancing physical strength and strengthening the body, and contains phospholipids that play an important role in human growth and development.

Marinate first. Marinating method of chicken breast: Draw the chicken breast with a flower knife, slowly pat it a few times with the back of the knife, then add 20 grams of oyster sauce, 15 grams of light soy sauce, 2 grams of salt, 10 grams of cooking wine, 5 grams of no coconut oil, 8 grams of black pepper, stir well, and massage for 1 minute.

Chicken breasts are marinated first. How to marinate chicken breast: Draw the chicken breast with a flower knife, slowly pat it a few times with the back of the knife, then add 20 grams of oyster sauce, 15 grams of light soy sauce, 2 grams of salt, 10 grams of cooking wine, 5 grams of coconut oil, 8 grams of black pepper, stir well, and massage for 1 minute.

1. Cut a chicken breast from the side and divide it in half, which will make it easy to absorb the flavor when marinating.

2. First add minced garlic, minced ginger, oyster sauce, honey, salt, pepper, shallots, cooking wine, and white wine. There is no honey that can be replaced with sugar, in addition to putting minced ginger and cooking wine, I prefer to put Yiyun with some liquor, the taste will be very mellow, and I will not feel greasy when eating like skin.

3. After the second step is fully grasped, a little starch is sprinkled in, the starch will lock the moisture inside the chicken, and the fried chicken breast is tender and not dry.

4. Put the marinated chicken breast in the refrigerator for at least 1 hour, and marinate it at low temperature to make it more flavorful.

5. Fry the chicken breast over low heat and be non-stick. When frying the chicken breast, gently press the chicken breast with a spatula so that the chicken is heated more evenly until it is golden brown on both sides.

6. After the chicken breast is fried, is it visible and tender? With your favorite seasonal vegetables and fruits, it is low-fat and nutritious, delicious and fat!

Here's how chicken breasts are marinated:

1.Prepare two small pieces of chicken breast, we change it into a knife, first cut it into strips, then change the knife and cut it into cubes, and then cut it into a pot stocking.

2.Next, we marinate the diced meat, add salt to the basin to the bottom taste, add a little cooking wine to remove the smell, add a little oyster sauce to enhance the freshness, add a spoonful of cornstarch to lock in the moisture inside, and add a little cooking oil to avoid the sticking of the diced meat.

3.Mix well with your hands to make the diced meat slowly absorb the flavor, grasp it well and set aside to marinate for five minutes.

4.At this time, we cut a little of the ingredients, half a green onion into cubes, a small piece of ginger into ginger slices, a few garlic grains into garlic slices, and put them together with the green onion and ginger.

5.Remove the root tolerance part of the green pepper, first cut it into strips, then cut it into small slices, and cut the red pepper into segments and put it together with the green pepper.

6.Prepare half an onion, cut it in half first, then cut it into small pieces, tell the lead and then grab it with your hands, and put it together with the green and red peppers.

7.Next, we mix a sauce, prepare a small bowl, add a spoonful of tomato paste, two spoons of light soy sauce, two spoons of balsamic vinegar, a spoonful of sugar, half a spoon of salt, half a spoon of pepper, a spoonful of cornstarch, add an appropriate amount of water, stir well and set aside.

8. After boiling, add the fried chicken and stir-fry evenly to make the chicken coated in the soup.

Here's how to make chicken breasts:

Ingredients: 1 chicken breast, 1/2 tablespoon salt, 1 tablespoon of black pepper, 3 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of minced garlic, 1 tablespoon of starch, 50ml of water. Pege's.

1. Cut a piece of chicken breast in half into two equal slices, and then gently pat it loose with the back of the knife to make it softer and easier to taste.

2. Add half a tablespoon of salt, 1 tablespoon of black pepper, 3 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of minced garlic, and 1 tablespoon of starch to the chicken breast (starch is to make the meat more tender, if you are strict in the middle of digging and control, you can not add it) and stir well, marinate for 30 minutes to make it fully absorbed.

3. The key to the tenderness of the chicken breast: pour 5g of olive oil into the pot and heat it over medium heat for 20 seconds, then fry the marinated chicken breast on both sides for about 15 seconds to make the surface slightly discolored.

4. Then pour in 50ml of water, cover the lid and simmer for about 2 minutes until the water is dry, turn to medium heat, fry on both sides for 20 seconds until the surface is golden brown, and the tender fried chicken breast is completed.

Nutritional value of chicken:

Chicken has a relatively low fat content, but chicken has a high protein content, and contains a lot of amino acids and vitamins, as well as a variety of trace elements required by the human body, and chicken also contains unsaturated fatty acids.

Each 100g of chicken contains 167 calories, 340mg of potassium, 187mg of cholesterol, 160mg of phosphorus, 42ug of sodium, 42ug of vitamin A, 3mg of para-vitamin C, 17mg of protein, calcium, and fat, so the nutrition of chicken is very rich and relatively balanced.