What should I do if the stewed chicken is too hot? The secret of popular solutions across the Internet
Recently, the topic of "stewed chicken is too hot" has sparked heated discussions on major social platforms and cooking forums. Many netizens shared their failure experiences and success secrets. This article will combine the popular discussions on the Internet in the past 10 days to sort out scientific and effective solutions for you.
1. Why does stewed chicken turn into firewood?
| reason | Proportion | Specific performance |
|---|---|---|
| Stewing time too long | 42% | Excessive contraction of muscle fibers |
| Improper fire control | 28% | High temperatures cause moisture loss |
| Wrong choice of chicken parts | 18% | Use low-fat cuts such as chicken breasts |
| Improper pickling method | 12% | Lack of water retention treatment |
2. Five solutions that are hotly discussed on the Internet
1.Scientific pickling method
According to a popular video shared by food blogger @ Kitchen Art Xiaodangjia, using a marinade with a ratio of salt + baking soda + water of 1:1:100 and soaking chicken for 30 minutes can improve water retention by 40%.
2.Slow cooking tips
| temperature | time | Tenderness score |
|---|---|---|
| 60°C | 2 hours | 9.2/10 |
| 70°C | 1 hour | 8.5/10 |
| 80°C | 30 minutes | 7.0/10 |
3.Knife handling tips
A popular Douyin video shows that cutting against the grain can increase the tenderness of chicken by 35%, especially for chicken breasts.
4.Added natural meat tenderizer
Three natural meat tenderizer ingredients that are hotly discussed on Weibo: - Bromelain (fresh pineapple juice) - Papain (green papaya puree) - Fig enzyme
5.Complete list of remedies
| Level of problem | solution | success rate |
|---|---|---|
| Slightly burnt | Sauce soaking method | 85% |
| Moderate firewood | Tear into shredded chicken and serve cold | 92% |
| Severe burnout | chicken floss | 100% |
3. Expert advice and actual testing by netizens
1.China Cuisine AssociationRecommendation: Choose free-range chickens that are 6-8 months old, as their muscle fibers are more delicate.
2.Netizen@fooddetectiveActual test report:
Comparative experiments show that cooking with the skin has a 27% higher water retention rate than cooking without the skin. The subcutaneous fat layer can effectively block heat from directly acting on the muscles.
3.Xiaohongshu popular postsrecommend:
Add 2-3 slices of fresh hawthorn when stewing. The acidic substances can break down muscle fibers and make the chicken more tender.
4. Cooking time guide for different parts
| chicken parts | Best stewing time | tenderness index |
|---|---|---|
| drumstick | 25-30 minutes | ★★★★☆ |
| chicken wings | 20-25 minutes | ★★★★★ |
| chicken breast | 15-20 minutes | ★★★☆☆ |
| whole chicken | 40-45 minutes | ★★★★☆ |
5. 5 key points to prevent chicken from turning into wood
1. Pour cold water into the pot and slowly heat it up
2. Control the noodle soup to a slight boil (approximately 92°C)
3. Use casseroles and other vessels with good heat preservation properties
4. Do not open the lid frequently during stewing.
5. Turn off the heat and simmer for 10 minutes before taking it out.
Through the above methods and data analysis, I believe you will be able to make tender and juicy stewed chicken. Welcome to collect and repost, so that more people can get rid of the trouble of "firewood chicken"!
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