Time and time again I have been told, "You should have a food blog! " So here I am! This will be a place to share all my fusion recipes with you all, and also to share anything food related on the net that tickles my fancy! Your feedback and comments are always welcome.
No more Tough Chewy Chicken Roasts!!
Today let me share some very simple tips for all your skinned chicken roasts with any kind of marinade. If you want juicy but fully cooked roasted poultry. Do the following.
1. As you marinate your skinned chicken with any kind of spices/masala. Add two tablespoons of minced Raw Papaya to the marinate. (You can find raw papaya in most Asian/South Asian stores if not in your regular ones.should be hard, greenish and not yet sweet) (remove the seeds, mince it in a blender with skin. make small portions of 2 tbsp each and freeze them for all your future marinades for all kinds of meats except fish. I always freeze portions in an ice tray.
2. marinate the chicken directly in a pot, poke it all over with a fork and leave it in the fridge for at least 6 hrs.
3.cover the pot tightly and steam the chicken over the stove for about 10 minutes, turning it once.
4. Now deep fry or bake uncovered in the oven until its golden brown on the top.
This way you ensure the chicken is cooked thoroughly and is not dry and chewy. Because of pre steaming, it takes less time to cook all through the center while baking or deep frying hence it does not dry up! I prefer Raw Papaya which works like magic and is prefered just because I don't trust the chemicals in packaged tenderizers :)
Feel free to ask questions!
my first test comment
ReplyDeleteRipe Papayas were Sophia Loraine's secret to maintaining a good figure!
ReplyDeleteGreat tip! Works perfect!!
ReplyDeletethanku for your support friends
ReplyDelete