Every time I try to make Indian curries or Chinese Stir Fry or Chinese dishes where the chicken is not fried, the chicken is always rubbery. I buy the chicken breast fresh, cut it into small 1 inch cubes, then freeze it to use as I need. What do I do to make the chicken in these curries or sauces not tough and rubbery, but soft and tender instead?
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February 26th, 2010 at 6:37 am
Always buy fresh chicken meat. Do not refrigerate since it will make the chicken rubbery when cooked.
After buying fresh chicken meat, cook it it a pressure cooker after it has been marinated in all the spices.
You’ll get tender chicken pieces when its cooked.
February 26th, 2010 at 5:41 am
Don’t overcook it. That is what makes it rubbery.
February 26th, 2010 at 4:57 am
Cut it only before you use it. If you buy it frozen, do not thaw it, and then re-freeze it.
When cooking, Chicken takes about 5 – 7 minutes on 2 sides at medium high heat, depending on thickness to be just-done. For Chinese dishes, always stir-fry the vegetables first, then set aside. Then do the chicken/sauce and the stir in the veggies.
If you are simmering, only add the chicken when there is about 25 minutes or so left of cooking time.