The chicken-cooking tip I keep coming back to
Posted by parker about 1 year ago
When I'm making a recipe which calls for chicken, it's almost always the same situation: breast tenders cut into small chunks, which are then stir-fried with a very little bit of oil (and sometimes onions, scallions, or garlic) in a wok or skillet. This often produced hard, dry chunks of meat until I discovered a recipe which required the chicken to be drizzled with lemon juice before cooking.
This changed things tremendously. The lemon juice (think of those little plastic squirt-lemons; I'm using a fraction of a teaspoon each time) doesn't add a very strong flavor, but locks in a lot of the moisture of the chicken, making the result much easier to chew (or shred finer for some recipes) and generally pleasant to eat. Now I tend to lemon-coat my chicken before cooking whether the recipe calls for it or not.
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