How to Eat Chicken Breast: 7 Ways to Make It Tender

Asking about the 'king' of recipes in the fitness enthusiast's cookbook, many people will think of chicken breast, and this is also the case. Even though it's hard and woody, fitness enthusiasts still love it.

Why do fitness enthusiasts love chicken breast? Fitness friends hope to get enough protein, while also controlling energy and fat. Chicken breast is really a good choice in this regard.

It is not only the chicken with the highest protein content, but also the meat with the lowest energy and fat. You may usually like to chew chicken claws, but the energy of chicken breast is only 46% of chicken claws, and the fat is only 12%.

However, such low fat makes chicken breast hard and woody, how to cook it better?

I. Chicken breast is hard and woody, try these 7 ways to cook it

The picture is the chicken breast I made yesterday at noon, and the recipe is as follows:

1. Cut the chicken breast into slices and use the back of a knife to beat the chicken breast fibers vertically, cutting through part of the fibers, so that the chicken breast cooked with this method is more tender.

2. Use a little rice wine, chicken broth, a little less old soy sauce, minced garlic and a spoonful of cornstarch to marinate for 10-15 minutes.

3. Heat a non-stick pan with a little hot oil, turn it to a small fire, and cook it until it's cooked, sprinkle with cumin powder, it's really like eating grilled meat.

Another friend also shared the comments, @'s method is the same as mine, it's all fried, but she adds sugar and white pepper to the seasoning, and the remaining oil in the non-stick pan is used to fry mushrooms and asparagus.

Another friend also shared 6 ways to cook chicken breast: @00 shares braised chicken breast, after marinating the chicken breast, put it in a rice pot and cook it with a temperature key for about an hour.

@ shares microwave chicken breast, cut the raw chicken breast into strips, add rice wine, chicken broth, and pepper, and mix well, divide it into small portions and put it in the refrigerator for a few hours, and take out a portion to thaw and cook in a microwave for 2 to 3 minutes, this way is really convenient, I plan to try it.

@Shmily shares stir-fried chicken breast, before stir-frying, the chicken breast is marinated, the chicken breast is used with olive oil, black pepper and cornstarch marinated, pour a little oil in the pot, and then slice shiitake mushrooms and marinated chicken breast together, stir-fry until the moisture evaporates, then add a little salt and black pepper, and cook it out.

@ also shares stir-fried chicken breast, cut the chicken breast into mince, cut celery into pieces, add a little dried ginger and dried chili, and stir-fry together, Teacher Gao thinks dried ginger and dried chili are the soul of the flavor.

@ shares baked chicken breast, the fresh chicken breast is cut into strips, marinated with chicken broth and black pepper for 20 minutes, baked in an oven or air fryer for 20 minutes.

@ also shared baked chicken breast, cut the frozen chicken breast into pieces and boil them in water, then tear them into chicken shreds, mix with cumin and chili powder, and bake in the oven, forgot to ask her temperature and time.

II. Buy ready-to-eat chicken breast, 'look at three'

If you really don't want to cook, you can buy ready-to-eat chicken breast, but when buying, you should 'look at three'.

One is the type of chest, smaller chest is more tender than larger chest, not small chicken, large chicken is large chest and small chest is different parts of the same chicken, small chest chicken fibers are thinner, so the texture is more tender.

Two is sodium content, choose low sodium. See the sodium content of the two chicken breast products below, the first one is 3.4 times that of the second. Eating 100g, it's equivalent to intake of 1.8g of salt, which is recommended by the Chinese Dietary Guidelines to control the total daily salt intake within 6g, this 100g chicken breast accounts for nearly 1/3.

Three is the flavor, preferably choose original flavor, preferably not smoked. Because excessive consumption of smoked foods may increase the risk of gastric cancer and esophageal cancer, and may increase the risk of breast cancer.

I saw a friend share playing iron egg chicken breast with egg whites, and I looked it up, it's not chicken breast, but chicken breast plus egg whites, corn kernels, starch, and plant protein, similar to chicken sausage, the salt content is also not low, up to 542mg/100g.

Another friend shared a* black pepper flavored steamed chicken slice, and I looked at the nutrition label, the sodium content is 259mg/100g, which is a frozen product, and it needs to be heated before eating, but the sodium content is okay, you just need to try it yourself. Another friend recommended *Olaf flavor chicken breast, didn't search it, didn't evaluate it.

In short, whether you cook it yourself or buy ready-to-eat, less oil and less salt cooking is still delicious.

Regarding eating chicken, what questions or shares do you have about chicken breast?