How to Tenderize Meat

This technique is best used for chicken breast, which is

usually dry, coarse, and chewy.
For the illustration here I use chicken breast, but this
technique also works for beef and
pork. If you already have a tender cut of beef, this technique
is not necessary unless you
want the texture to be silky smooth like the ones served at
Chinese restaurants. If you
like the natural meaty taste of beef, please also take note
that this technique will result
in losing that beefy flavor.
8 oz (250 g) chicken breast
1 teaspoon baking soda
1 Cut or slice the chicken breast per the recipe instruction.
Make sure its cut or sliced into
uniform pieces.
2 Mix the baking soda with the chicken. Make sure the
chicken breast is evenly coated
with the baking soda. Set aside for 15 minutes.
3 Place the chicken in a colander and rinse thoroughly with
cold running water. Rinse a
few times if desired. Pat dry with paper towels. The chicken is
now ready for the
marinade or whatever preparation is called for in the recipe.