Tender Chicken

[CatManDo]

Here is my 2¢ worth on tender frying chicken
:
Chewiness, in general, can be relieved, at least partly, by the manner in which it is cooked. Fast cooking like frying tends to make the muscle fibers clench up. Slower cooking tends to do that a little less.

It may not sound like a very interesting method, but I have been doing all my meat cooking essentially the same way, and so far (knock on wood) never a dry or chewy bite. A little oil and some garlic in the pan, heated until a water droplet sizzles. Put in the meat pieces and let them kind of sear on the one side. Turn them over. After maybe 30 seconds or a minute, pour in a little water (and I mean a little--you don't want soup, you just want steam), and put the lid on, turn the heat down. I change my seasonings from time to time, but usually just sprinkle on some Goya Adobo--I like the kind with cumin.

It probably works best if the chicken pieces are similar in size, but the quick fry then steam method seems to work well even if some of the pieces are bigger than others. Because it is a moist heat method, it will also hold on the stove on very, very low for as long as an hour or more and still is quite tasty, tender and moist.

(Good method for your cholesterol and triglycerides too.)

I use this method for everything--chicken, fish, pork--except for steak, as I am not the least bit interested in having it cooked well all the way through.

Maybe this will help.

Christine





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