Rasa Malaysia · by Bee Yinn Low★ 4.5 (13)
How to Tenderize Meat
NUTRITION · PER SERVING15M COOK
CAL 8%·PRO 49%
CARBS 0G0% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 5G32% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A technique for tenderizing chicken using baking soda, popular in Chinese restaurant cooking. Transforms tough poultry into tender, soft meat for stir-fries.
componentchinesechicken
View the full recipe on Rasa Malaysia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 8 oz (230g) chicken breast (or beef)
- 1 teaspoon baking soda
At a glance
PER SERVING · TIME 15M
CAL 8%·PRO 49%
CARBS 0G0% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 5G32% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 685mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 382mg
- Calcium
- 8mg
- Iron
- 0.41mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 685MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.