Cooking: Water and Chicken
Cooking
Cooking has been my specialty since I was a child. This is one of my strongest talents. I can cook a variety of recipes from my local Ethiopian cuisines to the modern American recipes. Some of the foods I can boast off are “injera”, a local food of Ethiopians and spicy chicken sandwich but today I want to prepare chicken breast ready to be fried or baked. This is called simmering. Simmering is cooking the chicken with chicken broth or water. This makes the chicken tender and soft, ready to be fried. Firstly, rinse each chicken breast. If the breasts are frozen, allow them to fully defrost before boiling. The chicken breast can also be defrosted in the microwave, in the refrigerator, or by soaking it in a bowl of cold water. After defrosting the chicken is soaked in salt water it take the slimly taste out of it. Most Africans do this before cooking any poultry and dairy products After defrosting; fill a pot with water or chicken broth. The broth will be a better choice since it has a lot of flavoring. Place the chicken breasts in the pot, making sure that each piece is fully submerged under water or broth. Add more water or broth if necessary. Do not add more water or broth if not needed or this tends to make the chicken softer and even watery in extreme cases. If you want this to cook faster, cut the breasts into halves or in quarters. This is also a good way to ensure that the inside of the breast thoroughly cooks. Thirdly, place the pot on the stove. Bring water or broth with chicken to a boil, and then reduce to a simmer. The temperature must be right; this it must be too hot or lower. Cover the pot and allow the chicken to cook until the insides are no longer pink. Cook time will vary depending on the size and type of breast. Chicken breast can be skinless or boneless, either way; they should be cook for about thirty minutes. After thirty minutes, remove pot from the source of heat carefully to avoid getting burn. Drain liquid
Cooking has been my specialty since I was a child. This is one of my strongest talents. I can cook a variety of recipes from my local Ethiopian cuisines to the modern American recipes. Some of the foods I can boast off are “injera”, a local food of Ethiopians and spicy chicken sandwich but today I want to prepare chicken breast ready to be fried or baked. This is called simmering. Simmering is cooking the chicken with chicken broth or water. This makes the chicken tender and soft, ready to be fried. Firstly, rinse each chicken breast. If the breasts are frozen, allow them to fully defrost before boiling. The chicken breast can also be defrosted in the microwave, in the refrigerator, or by soaking it in a bowl of cold water. After defrosting the chicken is soaked in salt water it take the slimly taste out of it. Most Africans do this before cooking any poultry and dairy products After defrosting; fill a pot with water or chicken broth. The broth will be a better choice since it has a lot of flavoring. Place the chicken breasts in the pot, making sure that each piece is fully submerged under water or broth. Add more water or broth if necessary. Do not add more water or broth if not needed or this tends to make the chicken softer and even watery in extreme cases. If you want this to cook faster, cut the breasts into halves or in quarters. This is also a good way to ensure that the inside of the breast thoroughly cooks. Thirdly, place the pot on the stove. Bring water or broth with chicken to a boil, and then reduce to a simmer. The temperature must be right; this it must be too hot or lower. Cover the pot and allow the chicken to cook until the insides are no longer pink. Cook time will vary depending on the size and type of breast. Chicken breast can be skinless or boneless, either way; they should be cook for about thirty minutes. After thirty minutes, remove pot from the source of heat carefully to avoid getting burn. Drain liquid