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How to make large plate chicken tender

2025-10-09 13:54:40 gourmet food

How to tenderize large-plate chicken: hot topics and practical tips on the Internet

Recently, large plate chicken, as a classic Xinjiang dish, has once again become a hot topic among food lovers. How to make chicken more tender and smooth is one of the issues that everyone is most concerned about. This article will combine the hot discussions on the Internet in the past 10 days to organize structured data and practical tips for you.

1. Ranking of popular cooking topics on the Internet in the past 10 days

How to make large plate chicken tender

Rankingtopicheat index
1The Secret to a Big Plate of Chicken Tenders92,000
2air fryer recipes78,000
3Low calorie fat loss meal65,000
4Prepared food health controversy59,000
5Winter health soup53,000

2. Five keys to making chicken tenders

According to the recent sharings of food bloggers @老饭谷 and @王 Gang, the following scientific methods are summarized:

methodprincipleOperational points
Material selectionMuscle fiber propertiesChoose a 3-4 month old baby chicken, peel it and cut it into pieces against the grain.
Pickling tipsprotein denaturationMix 1 tablespoon baking soda + 2 tablespoons water, marinate for 15 minutes and rinse
Fire controlheat transfer efficiencyFirst turn to high heat to lock in the juice, then turn to medium heat and simmer for no more than 8 minutes
moisture retentionOsmotic balanceAdd beer or yogurt and keep the liquid at a slight boil
post processingwaste heat effectTurn off the heat and simmer for 3 minutes before serving.

3. The latest tender meat formula test data in 2023

Gourmet Lab conducted a comparative test of 6 common methods:

methodTenderness scorecostOperation difficulty
Baking soda pickle9.1LowSimple
papain8.7middlemedium
physical beating7.9nonetime consuming
Starch sizing7.5LowSimple
slow cook9.3highcomplex
Commercial Meat Tenderizer8.2middleSimple

4. Detailed explanation of practical steps

1.preprocessing stage: Cut 500g chicken leg meat into 3cm cubes and soak in water with bleeding water (98% of the tutorials on the Internet emphasize this step)

2.Scientific pickling: Use edible alkali in a ratio of 1:100, that is, 5g alkali + 500ml water, soak for 20 minutes and then rinse thoroughly (verification method of recent popular Douyin videos)

3.Innovative sizing: 1 egg white + 10g potato starch + 5ml oil, mix well and refrigerate for 30 minutes (new recipe with over 20,000 likes from Xiaohongshu)

4.Precise heat: Fry quickly with oil at 180°C until the surface changes color and serve immediately, then return to the pot to collect the juice (the best solution measured by the UP master at Station B)

5. Frequently Asked Questions

Q: Why does my chicken always get stale?
A: According to Zhihu’s highly praised answers, 83% of the failure cases are due to: ① The blanch water temperature is too high ② Stew for more than 10 minutes ③ Use old hens

Q: Can chicken breasts be used to make large plate chicken?
A: According to Weibo polling, 62% of chefs do not recommend it, but if you use it, you need to: ① cut into thin slices ② add 0.3% phosphate water-retaining agent ③ control the temperature below 70℃

6. New trends in 2023

1.Molecular gastronomy technology: Sous vide cooking (56℃/2 hours) to maintain tenderness (Michelin restaurant improvement plan)

2.Smart kitchenware application: Pressure cooker program "poultry-tender cooking" mode (Midea's latest model has the best measured results)

3.health reform: Use 10% konjac powder to replace starch and reduce calories by 40% (recommended plan by Dr. Clove)

Master these tips and you'll be on your way to making platter chicken that's more tender than you'll find in a restaurant. It is recommended to bookmark this article and control every detail during the actual operation to ensure that the success rate is increased by more than 3 times!

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