HOW TO TENDERIZE CHICKEN WITH BAKING SODA RECIPES

Steps:

• Slice the chicken breast thinly, which allows the marinade to mingle faster and it will also cook faster.
• Slice a few garlic thinly and julienne a little bit of ginger. Put them into the chicken as part of the marinade. If you don’t like to actually bite into the ginger, you can grate it finely so it is not too strong for you.
• Season it with 1/3 tsp of salt, 1/2 tbsp of Chinese cooking wine, some black pepper to taste, and 1/3 tsp of baking soda, sprinkle it here and there. Baking soda will break down the meat fibers and tenderize the chicken. It will give you that melt in your mouth texture. Mix well. Set it aside.
• You can use whatever vegetables you have left in your fridge. I am using carrot, bell pepper, a few mushrooms, some snow peas, and some scallions. If you think cutting vegetables is too much work, you can just buy a pack of pre-cut, mixed vegetables from the supermarket. If you are a meat-eater, you can even skip most of the vegetables and toss in some scallions and onion at the end for the flavor.
• Combine all the sauce ingredients thoroughly: 1.5 tbsp of Soy sauce, 1.5 tbsp of dark soy sauce, 1 tbsp of Oyster sauce, 1 tbsp Hoisin sauce, 1 tbsp of Chinese cooking wine, 1/2 tbsp of pure peanut butter, and 1/2 cup of water.
• Bring a pot of water to a boil and cook the noodles until 80% done. Drain completely. Do not over cooked the noodles otherwise they will turn soggy when you finish them in the wok with that lomein sauce.
• Meanwhile, turn the heat to high and heat your wok until smoking hot. Toss in the marinade chicken and stir for 2 minutes or until it just changes color. Add all the vegetables except for the scallions. continue to stir for 1 minute. Add the well-drained noodles along with the lomein sauce. Keep stirring over medium heat until all the sauce is absorbed. As soon as the sauce is gone, you have to turn off the heat. Otherwise the noodles will start sticking to the wok.
• Add the scallions and serve.

Steps:

• In a bowl, mix together the flour, baking soda, sugar, and salt.
• Add the sour milk and mix to combine with a wooden spoon. This should make a sticky dough that is not overly wet.
• Transfer the dough to a lightly floured work surface and shape into a circular loaf using your hands.
• Place this loaf in an oven-safe skillet that has been greased thoroughly with butter. Using a sharp knife, score the top of the loaf about 1 inch deep. The traditional scoring pattern is a cross.
• Place in an oven that has been preheated to 350 degrees Fahrenheit. It will need to bake for around 40 minutes. We suggest allowing the loaf to cool for an hour when removed from the oven, before serving.
• If you choose to make the bread using whole-meal wheat flour it will make a slightly soured brown loaf. Traditionally soda bread is made with white flour.