Some ways to enjoy Liaoning chicken breast
2022-08-26
Can Liaoning chicken breast be made into shredded chicken? Ingredients: chicken breast, ginger, cooking wine, and scallions.
1. First, remove the fascia from the Liaoning chicken breast you’ve purchased. Tip: The fascia on chicken breast is used to make shredded chicken—its presence significantly affects the texture. Everyone needs to remove this fascia before starting to make shredded chicken.
2. Next, place the chicken breast into cold water, add an appropriate amount of scallions and ginger, along with one tablespoon of cooking wine, and bring to a boil over high heat for five minutes. Tip: Boiling chicken breast with scallions, ginger, and cooking wine can effectively remove any fishy odor from the chicken breast.
3. Then, remove the chicken, drain the excess water, and let it cool.
4. Then, place the cooled Liaoning chicken breast into a food bag and crush it using a hard object.
5. Then, shred the chicken breast into thin strips. Tip: The thinner you shred the chicken breast, the better.
6. Next, add the shredded Liaoning chicken breast to a non-stick pan and stir-fry for two minutes. Tip: To prevent the chicken breast from getting burnt, we recommend everyone use low heat.
7. Next, transfer the fried shredded chicken breast into a food processor and pulse until finely minced. Tip: At this step, you can add your favorite seasonings to the food processor.
8. Then, add the shredded Liaoning chicken breast to a non-stick pan and stir-fry for one minute.
Can Liaoning chicken breast be used for soup? Of course, chicken breast can be braised—it’s a relatively simple braising method.
1. Braised Chicken: Wash and cut the Liaoning chicken breast into bite-sized pieces, then stir-fry them in a hot pan with oil. When the moisture has evaporated, add an appropriate amount of fragrant vinegar and quickly stir-fry until the chicken pieces start to sizzle. Immediately heat some water and continue stir-frying for another 10 minutes. Then add seasonings, reduce the heat to low, and simmer for 20 minutes. Finally, drizzle in sesame oil before serving. After the soup is cooked, add salt only when its temperature has dropped to between 80 and 90 degrees Celsius—or just before serving. Since chicken contains a high level of moisture, if you were to simply salt the chicken and let it soak in brine, the water within the muscle cells would seep outward, causing the proteins to coagulate. As a result, the Liaoning chicken breast would noticeably shrink and become tight, hindering the nutrients from fully dissolving into the broth. Consequently, the cooked chicken often ends up tough, old, and with a coarse texture.
2. Braising Old Chicken: Place twenty to thirty soybeans in the pot and braise them together—this method speeds up cooking and enhances the flavor. Alternatively, before slaughtering the old chicken, add one tablespoon of vinegar to the chicken first, then proceed with the slaughter and simmer over low heat until cooked through. Or, add 3–4 hawthorn berries—this will help prevent the chicken from spoiling easily.
3. If you boil Liaoning chicken breast over high heat, the meat will become tough and unappetizing. However, if you soak it in cold water with a little vinegar for 2 hours and then simmer it over low heat, the meat will turn tender and delicious.
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