1. Choose fresh chicken breast

Chicken breast is a white meat with a lot of protein that helps create cell structure, supports the development of height, weight and brain of humans. Chicken breast has high nutritional value but low fat. 100 grams of chicken breast provides 18 grams of protein, many B vitamins, iron, zinc, and quite low fat. Meanwhile, the meat of the thighs, wings, neck and chicken organs will have a higher content of bad cholesterol.

When choosing chicken breast, you should choose pieces with a shiny surface, natural light pink color. Press your hand on the meat to see if the meat is soft and has good elasticity. On the surface of the chicken meat, you can see white stripes like parallel stripes. You should choose chicken breast with few white tendons.

2. Prepare chicken breast

You can wash the purchased chicken breast, use a knife to remove some of the fat. To make the chicken breast soft and juicy, not dry when boiled, you need to soak the chicken breast in diluted salt and sugar water.

You can refer to the following water ratio: 500 ml of clean water, 20-25 grams of salt, 20-25 grams of sugar. Stir well to dissolve the spices. Depending on the size of the meat, adjust the amount of spices needed to soak the chicken.

This is the brine liquid method often used by European and American chefs to prepare meat.

In addition, you can add a little white wine, sliced ​​shallots, lemon juice to deodorize the meat. The acid in lemon also helps soften the meat.

Soak the meat in salt and sugar water for about 20 minutes, then rinse.

3. Boil the chicken breast

Boil a pot of water, add ginger, lemongrass, crushed shallots to the pot. Add a little salt or seasoning to create a rich flavor. Put the chicken breast in the pot of boiling water. Boiling the chicken breast in boiling water helps the meat retain its sweetness and nutrients. When the water boils again, reduce the heat and boil for another 5-6 minutes, then turn off the stove. Cover the pot and let it sit for another 15 minutes to cook the meat from the inside.

With this method, the chicken breast will retain its natural sweetness, keep its softness and not dry out.