Stir-frying
If you would like to stir-fry chicken, breasts or thigh fillets are the most ideal cuts to use. Use a sharp knife to cut the breast or thigh into thin slices.
Heat a wok over high heat. Add a little vegetable oil and heat until just smoking. Add a small portion of the chicken meat and stir-fry for 1 to 2 minutes or until golden brown and just cooked through.
With stir-frying, we add the chicken in batches as adding too much meat at once reduces the temperature of the wok, meaning the chicken meat will stew in its own juices rather than cook quickly and brown with a lovely natural caramel flavour.
Pan-frying
To pan-fry chicken, the ideal cuts for this are chicken breast, tenderloins or chicken thigh fillets. These are pieces that are small enough to cook through without the outside overcooking and burning.
To pan-fry chicken breasts, heat a frying pan on medium heat. Add 1 tablespoon of oil and allow to heat through. Place the chicken breast in the pan and allow to cook for 7 or 8 minutes or until brown and golden. Turn over and repeat until chicken breast is cooked.
Grilling/BBQ
If you would like to char-grill or barbeque chicken, choose chicken breasts, tenderloins or thigh fillets. If you are using a flattened chicken, you can char-grill both sides for colour and flavour and then place in the oven to cook through thoroughly with moderate heat.
Baking/roasting
For baking, Wings, drumsticks, chicken thigh cutlets and whole chickens are best. As these cuts have a bone in the centre, it takes these cuts longer to cook all the way through.
By baking, the drumstick will be cooked by an even heat all over, while gently cooking the skin at the same time.
FAQs
There are so many ways to prepare chicken. We can stir-fry, pan-fry, grill, barbeque, bake or roast chicken.
Did I cook my chicken enough? ›
Poke the Meat
This method applies to chicken specifically. For properly cooked chicken, if you cut into it and the juices run clear, then the chicken is fully cooked. If the juices are red or have a pinkish color, your chicken may need to be cooked a bit longer.
What are the two methods of cooking chicken or poultry? ›
Tips & Techniques > Cooking Methods for Poultry Breasts
- Most Suitable: Dry Heat: pan frying, baking/roasting, grilling, shallow frying, deep frying, stir frying, sauteing. ...
- Suitable: Dry-heat: searing, broiling.
- Less Suitable: Moist-heat: simmering, boiling, braising, stewing, pot roasting.
There are many methods of cooking, most of which have been known since antiquity. These include baking, roasting, frying, grilling, barbecuing, smoking, boiling, steaming and braising. A more recent innovation is microwaving.
What are the different ways to cook meat? ›
Primary meat cooking techniques include braising, stewing, pot roasting, barbecuing/smoking, pan searing, grilling/broiling, pan frying, roasting, and stir frying.
How pink is too pink for chicken? ›
Color is not a reliable indicator of safety or doneness. Safely cooked poultry can vary in color from white to pink to tan. All poultry should reach a safe minimum internal temperature of 165 °F (73.9°C) as measured with a food thermometer.
Is overcooked chicken better? ›
As with steak, chicken breasts don't taste good when they're overcooked. And while this might sound obvious, the best way to avoid overcooking a chicken breast is to cook it for as short a time as possible.
Can I partially cook chicken? ›
Never brown or partially cook meat or poultry to refrigerate and finish later because any bacteria present would not have been destroyed. It is safe to partially cook meat and poultry in the microwave or on the stove only if the food is transferred immediately to the hot grill to finish cooking.
What are the two ways to cook? ›
Cooking methods in the culinary arts are divided into two categories:
- Dry heat cooking, such as roasting, broiling, or sautéeing.
- Moist heat cooking, such as braising, steaming, or poaching.
Moist cooking options are suggested for older and tougher birds and include boiling, stewing (cooking in liquid or sauce with vegetables), braising, simmering, poaching, and steaming.
The two most commonly joined methods of dry- and moist-heat cooking are searing and simmering. These two methods create the two classic styles of combination cooking: braising and stewing. Both methods begin with a tough cut of meat and, after careful prolonged cook- ing, create a tender dish.
How do I know if chicken is cooked enough? ›
Using a food thermometer is the only sure way of knowing if your food has reached a high enough temperature to destroy foodborne bacteria. All poultry should reach a safe minimum internal temperature of 165 °F (73.9 °C) as measured with a food thermometer.
How do you make chicken soft and tender when cooking? ›
Brines and marinades help tenderize the meat by bringing more moisture in the protein. With that extra moisture, you lose less when you cook. The simplest way to do this is with a dry brine — unwrap the chicken breasts, salt them on both sides and let them sit in the fridge for at least an hour.
How many ways can you cook chicken breast? ›
Learn exactly how to cook the perfect chicken breast four different ways! In this step-by-step tutorial for cooking chicken breast you'll perfect baking, grilling, poaching and slow cooking so that you can use chicken in your favorite recipes.
What are 3 different ways you can cook an egg? ›
Scrambled, poached, boiled, or fried—you can add them to salads, serve them as a main course, or use them to top a grain bowl—the options are limitless. Start incorporating eggs into your meals by testing out these three different approaches to cooking them.
What can I cook instead of chicken? ›
Vegetarian and vegan-friendly alternatives for chicken:
- Seitan. Seitan is also known as wheat meat, wheat protein, and wheat gluten, since it is made from hydrated gluten.
- Tofu. Tofu is probably the most popular alternative for chicken and other kinds of meat. ...
- Tempeh. ...
- Beans and Sprouts. ...
- Nuts. ...
- Potatoes.
