What should be noted when selecting materials for black pepper chicken fillet
1、 Main ingredient: Chicken
Prioritize chicken thigh meat (boneless chicken legs), followed by chicken breast (suitable for low-fat, but easy to taste)
1. Recommended standards for chicken leg meat
Location: boneless chicken leg with skin, skin preserved, pan fried to enhance flavor and lock in sauce; Do not mix minced meat together to form grilled meat (loose texture, excessive wat
1、 Main ingredient: Chicken
Prioritize chicken thigh meat (boneless chicken legs), followed by chicken breast (suitable for low-fat, but easy to taste)
1. Recommended standards for chicken leg meat
Location: boneless chicken leg with skin, skin preserved, pan fried to enhance flavor and lock in sauce; Do not mix minced meat together to form grilled meat (loose texture, excessive water leakage)
Meat thickness: 1.2-1.8cm is better. Too thin is easy to fry dry, too thick is not cooked inside, and the outer skin is burnt; Try to have a uniform thickness and consistent maturity.
Meat quality: Fresh or regular frozen chicken legs should be thawed slowly by refrigeration; Avoid repeated freeze-thaw cycles (which can result in a large amount of water, meat turning into wood, and severe oil splashing during frying)
Removal: fascia, white hard muscles, blood clots, excess oil lumps; Gently pat the thick areas with a knife to loosen them, do not crush the meat fibers.
Avoiding pitfalls: Pure chicken breast meat is low in fat and must rely on marinating to retain moisture; Suitable for weight loss, commercial chicken legs are preferred for better tenderness.
2. Do not choose:
Spliced and recombined chicken fillet, minced meat pressed imitation chicken fillet (poor taste, easy to fry), with blackened meat, peculiar smell, and sticky surface.
2、 Basic marinade material selection&precautions
1. Water retaining type (determines tenderness)
Salt: Fine salt, do not apply coarse salt directly to the surface, as it may not penetrate evenly. The action of salt releases proteins and locks in water; The proportion should not be too high, as it will cause saltiness and meat to tighten.
Water retention options: egg white (tender), a small amount of corn starch/cassava starch (forming a protective film, locking juice, and a thin paste after frying); Commercially available food grade compound water retaining agent (compliant for use).
Don't have too much starch, too much will turn into thick crust, not chicken fillet.
2. Flavor core: Black pepper
Recommend coarse-grained freshly ground black pepper, with a much stronger aroma than black pepper powder; Coarse grains have a chewy texture.
Attention: Black pepper is not resistant to prolonged high temperatures. Some is marinated in meat, while others are sprinkled on the surface before serving; Boiling at high temperatures for a long time in advance will make it bitter.
Avoid: cheap black pepper powder, often mixed with bran and charcoal powder, with a strong bitterness and weak aroma.
3. Aroma enhancing base
Onion: Choose yellow onions, sweet enough; Do not use purple onions (which are heavy in color, turn black in finished products, and have a spicy taste). Instead, they can be mashed into onion juice or chopped onions.
Garlic: Fresh garlic pressed into garlic paste, garlic powder suitable for batch preparation; Garlic powder can easily become bitter when added in large amounts.
Liquid: light soy sauce (small amount, color to enhance freshness, add more color to make black hair salty), a little oyster sauce (refreshing, sugar containing, easy to burn at high temperature); A small amount of cooking wine/white wine should be used to remove fishy smell, not too much, otherwise the wine flavor will remain.
Fats: butter (used for frying, milky aroma), corn oil/rapeseed oil (marinated with a small amount to lock in moisture), avoid heavy flavored peanut oil.
3、 Ingredients for Black Pepper Sauce (Paired with Chicken Chop, Key Points for Selection)
Butter: Saltless butter, clean flavor; Salt butter should reduce the amount of salt in the formula.
Light cream (optional): increases smooth texture; Not durable for boiling, put it later. Boil for too long to separate oil and water.
Soup: Choose beef broth/chicken broth, it is not recommended to use only water as the flavor is thin; Commercially available concentrated broth cream, pay attention to sodium content.
Sugar: A little white sugar/yellow sugar, balance the spicy and salty taste of black pepper, a small amount is enough, too much is easy to burn the pot.
4、 Other material selection details&avoiding pitfalls
1. Fat: Do not cut off the skin of the chicken leg with skin. Fry it to make chicken oil, which has its own aroma; If the customer requests low-fat, skinless, and pickled products, water retention should be increased.
2. Accessory pairing with side dishes: Treat potatoes, broccoli, and other side dishes separately and do not marinate them with chicken fillet; Choose yellow heart potatoes for potatoes, they are dense and not easy to scatter.
3. Safety points: Separate raw and cooked tools; Pay attention to quarantine of frozen chicken to avoid exceeding the microbial limit of raw materials; Marinate and refrigerate, do not marinate at room temperature for a long time.
4. Attention to commercial prefabrication: Control the pickling time and do not marinate for too long. Onion and garlic soaked for a long time can easily ferment and become sour.
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