OT Boneless Skinless Chicken Breast- The Thread

HALP. How should I cook these.

 

I'll prob sous vide and let is soak in Teriyaki sauce.

 

been there, done that.

 

Slow cook with onions, pineapple, soy sauce, chicken stock, and garlic.

 

butterfly them, coat them in a salty seasoning, grill them.

 

https://thatlowcarblife.com/spinach-stuffed-chicken-2/

 

Put it on the grill and slather it with your favorite BBQ sauce. It will be good. Trust me.

 

No grill

 

Use this stuff...

https://www.bibigousa.com/products/products/korean-bbq-sauce-marinade-original/

 

discover the inner caveman in your nature

 

garnish with these puppies

 

marinate in sake, soy, rice vinegar, spices and pan fry it slowly...a few Chinese plums to flavor it a bit.

 

Usually use Yoshida

 

Cut into bite size pieces, coat in corn starch, fry in pan with oil and add diced jalapeños, cook til golden brown, add sake, soy sauce and white sugar, stir and remove from heat.

Ghetto Chinese buffet jalapeño chicken.

 

Those are all good ideas but I'd just give it to my wife to cook.

 

if you still have the receipt, just take it back to whole foods. tell karen, not kyle, you were looking for rooster meat, and there must have been some sort of mistake. zach, who was very helpful, said it was rooster meat, which is perfect, because rooster meat pairs elegantly with powdered rhinoceros horn, but zach was wrong, its chicken apparently, and not rooster meat, and im not about to waste powdered rhinoceros horn on fucking chicken meat, karen.

make sure to ask for karen though, kyle aint gonna buy that story again, not after the last time.

 

I don't buy chicken breast unless I buy a whole chicken in which case I cook the breast until it's medium rare else it's gonna be dry as cardboard.
The breast of any poultry is the most difficult of all meat to cook just right. No. 2 is salmon. No. 3 is almost any seafood. The secret in cooking all these meats is not to overcook it.
My wife is Asian and the theory of all Asians that I've met is to cook it until it's very well done and then cook it a lot more. All that I've met, throw away the white meat and eat the dark meat.