Many people have trouble preparing boiled chicken fillet that is tender and juicy.
For such amateur cooks, the dish always turns out dry and almost tasteless.
People who constantly encounter this kind of culinary failure have one thing in common: they are unaware of the existence of an interesting trick.
So, the chicken fillet should be put into the water at a certain moment. The product should not end up in cold liquid.
This point was noted by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova.
The secret of tender and juicy chicken fillet
Do you want cooking to not deprive the product of its softness and juice?
Then throw the fillet into boiling water, not cold water!
Proceed as follows: first, place a pan of plain water on the stove. As soon as the liquid comes to a boil, place the chicken fillet in the pan.
The boiling water will instantly coagulate the protein on the surface of the product. As a result, the juice will be “sealed” inside.
When you drop the fillet into the water, the liquid will stop bubbling. But it will soon start boiling again.
Once this happens, add salt and peppercorns. Then reduce the heat to low and put a lid on the pan.
Wait 20 minutes. As a result, you will get a gorgeous dish: appetizing, tender and juicy.
Expert: Julia Arkhipova
