The tip for silky-soft chicken
You know that silky coating around the chicken that gives it such a wonderfully smooth mouthfeel. It’s especially common in Asian dishes, such as cashew chicken and black bean beef. But how does that texture become so exceptionally tender?
The answer is: baking soda (bicarbonate of soda in English). You can find it at a large supermarket or at an Asian grocery store. Baking soda is a white powder that is mainly used as a leavening agent in baking. The product binds acids, releasing carbon dioxide, which makes the dough rise. By the way, did you know that the bubbles in your cola are also caused by baking soda?
Ultimate texture
But back to the meat. How does baking soda create that silky-soft texture? The ingredient binds the acids on the surface, meaning your meat is less likely to become tough while stir-frying. This doesn’t mean you can cook your meat for longer, but it does give you that silky-soft texture when you stir-fry it as you normally would. Also make sure the meat is cut into pieces, so the baking soda adheres better. This only works with tender cuts of, for example, chicken, pork or beef, and not with stewing meat.
Add a little baking soda to your marinade and let the meat sit for half an hour. A classic formula is soy sauce, Shaoxing rice wine, cornstarch and baking soda. Note: you only need a very small amount: half a teaspoon is more than enough for four people. Delicious with some broccoli and noodles or rice. And while you’re at it, try the ultimate hack for removing those white bits from your chicken breast.
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