Boneless fat-free chicken tender is, in fact, among the hardest cuts to remain tender after cooking. Since it's without skin and fat, it turns rough like tree bark within one minute of boiling. It does better when breaded or when marinated with oil and cornstarch. But no matter how the meat behaves, there bounds to be some ways to make it enjoyable. I recently discovered a Chinese condiment, called Shacha sauce (沙茶酱). It is a smooth paste, made of brill fish, shrimp, sesame, garlic, shallot, chili and oil. Unlike other condiments, the can I purchased does not do very well as a marinate because its flavor is too mild. But it can be eaten as such, and goes exceptionally well on bland food. (What a perfect match for boiled chicken tender!) In fact, it is so good that occasionally I just let go of my cooking, and let this sauce take over.
Recipe: Lazy boiled chicken with shacha sauce
Ingredients:
- 12 oz chicken tender
- 1/2 stalk spring onion
- 3-4 TB shacha sauce
Procedure:
- Cut chicken tender into thin strips. Cook in boiling water for 3-4 minutes. Set in serving plate. Thinly slice spring onion. Sprinkle on chicken. Add shacha sauce on top and serve.
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