I've been making a lot of chicken lately, and most of it is really delicious. However, I can't get it as tender as it is in some restaurants. How do I make my chicken softer?
theres a technique called velveting that chinese restaurants use. i asked the same question on this board last year. it works.
essentially you just cook in water in very low heat, but google it. theres a little more to it and a few ways of doing it
Either cook it in a little broth, or do what I do, butterfly, generously butter pan, 4 minutes each side, covered.
