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
| Ranking | topic | heat index |
|---|---|---|
| 1 | The Secret to a Big Plate of Chicken Tenders | 92,000 |
| 2 | air fryer recipes | 78,000 |
| 3 | Low calorie fat loss meal | 65,000 |
| 4 | Prepared food health controversy | 59,000 |
| 5 | Winter health soup | 53,000 |
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:
| method | principle | Operational points |
|---|---|---|
| Material selection | Muscle fiber properties | Choose a 3-4 month old baby chicken, peel it and cut it into pieces against the grain. |
| Pickling tips | protein denaturation | Mix 1 tablespoon baking soda + 2 tablespoons water, marinate for 15 minutes and rinse |
| Fire control | heat transfer efficiency | First turn to high heat to lock in the juice, then turn to medium heat and simmer for no more than 8 minutes |
| moisture retention | Osmotic balance | Add beer or yogurt and keep the liquid at a slight boil |
| post processing | waste heat effect | Turn 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:
| method | Tenderness score | cost | Operation difficulty |
|---|---|---|---|
| Baking soda pickle | 9.1 | Low | Simple |
| papain | 8.7 | middle | medium |
| physical beating | 7.9 | none | time consuming |
| Starch sizing | 7.5 | Low | Simple |
| slow cook | 9.3 | high | complex |
| Commercial Meat Tenderizer | 8.2 | middle | Simple |
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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