Chicken breast is a part without bones after cutting. It is a big and bold part having the lowest fat compared with other chicken’s parts. This part will become dry and rough after frying or boiling for an extended period, and that is why many ones do not like it.
There are various means for softening and flavoring chicken breast.
Mostly, the major ingredients used for chicken fermentation are yolk, oil, lemon, and spices.
We have found that fermenting entire chicken breast for at least 30 minutes, flavoring, and roasting could yield soaked chicken whilst cutting chicken into small pieces and boiling or putting in soup yield dry chicken, the longer period of boiling the more dryness.
