Ingredients Needed:
Chicken breasts: 2 pieces (about 300g)
Baking soda: 1 tablespoon
Cooking wine: 1 tablespoon
Light soy sauce: 2 slices (likely meant "2 tablespoons")
Black pepper: to taste
Salt: to taste
Cornstarch: 1 tablespoon
Oyster sauce: 1 tablespoon
Cooking oil: as needed
Prepare the Chicken Breasts
First, wash the chicken breasts and slice them thinly. It's recommended to cut along the grain of the meat to help it absorb flavor better and retain a tender texture. Thin slices cook quickly and stay juicy.
Tenderize the Chicken
To make the chicken more tender, use baking soda. Place the sliced chicken in a large bowl, add 1 tablespoon of baking soda, and gently mix it in. Let it marinate for about 10 minutes. Baking soda helps remove any unwanted smell and tenderizes the meat. After 10 minutes, rinse the chicken thoroughly with clean water to remove any excess alkalinity.
Marinate for Flavor
Next, season the chicken slices. Add 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, some salt, black pepper, and 1 tablespoon of cornstarch. The cornstarch helps the chicken retain moisture and gives it a smoother texture when stir-fried. Mix everything well and let it marinate for at least 1 hour so the flavors can fully soak in.
Stir-fry the Chicken
Heat a wok and add a suitable amount of cooking oil. Once the oil is hot, add the marinated chicken slices and stir-fry quickly over medium heat. Cook until the chicken changes color and the surface becomes slightly golden. Be careful not to overcook — medium heat is key to keeping the chicken tender and juicy.
Final Seasoning
Once the chicken has changed color, add 1 tablespoon of oyster sauce and some more black pepper. Stir-fry everything evenly. The oyster sauce gives the chicken a rich umami flavor, and the black pepper enhances the taste. Add a little extra salt if needed, give it one last stir, and it's ready to serve!
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