You will need
- salt to taste;
Select chicken meat for cooking. Look at this recipe, but most often in salad dressingx need white meat. So it's easier to buy in the store a chicken breast, especially that then will not need to suffer with the separation of the bones. But a whole chicken. To the cooked chicken was soft and juicy, and the salad turned out delicious, use only fresh or chilled meat of young birds. The old hen does not soften even long cooking.
Thoroughly rinse chicken under running water, especially when you are going to cook the whole bird. If you don't plan to make soup from the resulting broth, with chicken skin better to remove beforehand, especially when it contains remnants of the feathers. Chicken skin is almost never added to a salad.
Fold chicken in a suitable size saucepan, cover with cold water and place over a high heat. To the broth is light and clean, put the onion to the chicken head. Also you can add salt to taste and your favorite spices, for example, Bay leaves or black pepper. But usually, if the salad used some spicy sauce when cooking do not add any ingredients that do not spoil then the taste of the dish.
Carefully follow the process of boiling. As soon as you begin to gather foam, immediately remove it otherwise it will remain in the pan, and part of it settles on the chicken. Once the water is boiling, and all foam removed, make a small fire, cover the pan and simmer meat until tender. Usually it takes 30-40 minutes, and the breast is cooked even less.
When the meat became soft enough, place it on a plate and let cool to room temperature, as salads usually need cold chicken. Then cut the meat into pieces of desired shape and add to the salad. And the finished soup will cook delicious soup.
Advice 2: How to cook meat to make it soft
Properly cooked piece of meat turns out tender, soft, juicy and flavorful. Besides boiled meat is valuable protein product, rich in mineral and extractive substances.
You will need
- — a piece of meat;
- — mustard;
- — mineral water.
Select the meat for cooking. For boiling, choose parts of meat carcasses, which contain a significant amount of connective tissue. When heated in hot water connective tissue swells gradually and the meat becomes soft. Beef carcass collect for cooking Backstrap, brisket, part of the rear and front legs, tush sheep — ribs, scapula. The piece should be no more than 1.5-2 kg, otherwise it will boil unevenly. The fastest cooked meat of a young animal. Better if the meat has been frozen. However, if a piece was frozen before cooking it must be completely defrosted. To do this, place the meat in a bowl, cover with wet cloth and refrigerate.
Grate a slice of beef, dry mustard and leave in the refrigerator for 10-12 hours. Then rinse the meat in cold water and boil. Or, pour beef mineral water for 1-3 hours before cooking.
Put the meat into boiling water to preserve minerals and protein. Then quickly bring the water to a boil and reduce the heat to a minimum. Meat should uvarivaetsja at a temperature of about 94 degrees C. When such a heating of the connective tissue softens gradually, the meat retains moisture and becomes soft.
Cover the pan with a lid. The extra oxygen will be supplied to the dishes, and fat oxidation will be minimal. In the broth, you can add peeled onion, carrots, seasoning, a little mustard or lemon juice at the rate of 1 tablespoon per 1 liter of water. Salt meat is not long before the end of cooking. You should not add water in the cooking process.
Don't overcook the meat, as cutting it will crumble. Cooking time depends on the part of the carcass, the weight of the piece, the age of the animal and varies from 20 minutes to 3-4 hours. To determine the readiness of meat, pierce it with a knife until the middle of the blade should pass easily and the meat will emerge colorless juice.
Leave the meat for 10 minutes in the broth in which it cooked. Then remove from the pan, slice into portions across the muscle fibers, sprinkle the hot broth, mixed with butter, and serve. If you want to use boiled meat later, in order to make it dry, wrap it in foil or place in a plastic container with a lid. Then the meat can be reheated in the hot broth.
Advice 3: Salad "fairy Tale" with chicken and mushrooms
Skazka – salad with an amazing taste. It consists of a very "heavy" ingredients, but in fact it turns out easy. Unless, of course, to consider all the details in which lies the secret of amazing lightness of this salad.
Chicken fillet – 300 g
Mushrooms – 200 g
Carrot – 1 PC.
Eggs – 3 PCs.
Green onion – 2 lane
Onion – 1 PC.
Vegetable oil – 30 ml (use for frying)
Mayonnaise – 150 ml
The first step is to boil the carrots. Cooking should take place in salt water. Along the way, you can cook the fillets in boiling water and eggs. You need to cook it hard boiled eggs. It is very important to find a balance and not make a mistake, because the egg is one of the main ingredients of the salad "fairy Tale".
When the carrots, chicken and eggs are ready, you need to Tinker with them. Chicken should be sliced very, very thin. The peeled carrots are best grated on a big grater. The eggs are all a bit more complicated. Three whites and one egg yolk as well as carrots to pass through a large grater. The remaining two yolks are set aside until the cooking of the top layer.
Yet with eggs, carrots and chicken are done. It is time to take mushrooms. In order that the mushroom has acquired the proper taste, they must be fried with onions, previously chopped very, very finely. The main thing is to cut so that the onions haven't lost all your juice, otherwise the whole salad will go down the drain. Mushrooms need salt.
Now that all the ingredients are brought to mind, it's time to start laying out the salad. The salad consists of several layers. The first layer is a mixture of finely chopped fillet with grated carrots and fried with onions mushrooms. Each layer must top coat with mayonnaise. The second layer – harvesting of eggs (three whites and one yolk, passed through a large grater).
After the second layer is coated with mayonnaise, you should put the green onions and fill his two remaining egg yolks, previously having passed them through a fine grater.
Advice 4: How to cook a breast of chicken
If you wish to eat correctly and healthy, you need to add to your diet chicken. The diet part of it – the breast and the most useful way of cooking – boiling. Today you will learn how to cook chicken breast correctly.
You will need
- - breast chickens;
- - broth;
- - salt and pepper.
First you need to prepare breast. If the meat is frozen, let it thaw. This process can occur in the microwave if you are in a hurry to cook dinner, either in the fridge or in the pot of water. After that you need to wash each piece of chicken.
It is desirable to divide each breast into two pieces, so the meal will be ready faster. Then put the chicken pieces in a pot of water. Remember, the water needs to shut them down completely.
After that, the pot of Breasts to put on the stove and brought to a boil, then reduce heat. To check the readiness by the color of the inside of the piece should not be pink spots. How to cook a breast? Small pieces that are not skin and bones should cook for about 20 minutes. If you cook a bird for salad and bite size does not exceed 5 cm, then everything will be ready in 10 minutes.
When ready, remove the pan from the heat and drain the liquid. Lay the breast on a plate and check that the following method – the meat should easily break with a fork. Salt and pepper Breasts. Prepared dish can be a filling salad or serve it with a side dish of potatoes or oatmeal. Serve hot.