Masterchef's favorite Poh Ling Yeow, 47, shares her top tips for cooking succulent chicken dishes

MasterChef Australia star Poh Ling Yeow shared her top tips for cooking succulent chicken in record time – and the stir-fries she swears by for a crowd-pleaser for dinner.

The reality TV chef, 47, includes chicken in her Dan Dan noodle dishes, Thai-style pineapple salad, and dumplings because it's easy to make when you don't have long cooking time.

Depending on the meal, Poh recommends a unique approach to the preparation process, whether it be cutting the breast into medallions or grinding it up with a mortar and pestle.

"That may sound a little unusual, but when you're cooking a larb, pan or even noodle soup, pestle and pestle the chicken instead of slicing it," she said (archive image).

"That may sound a little unusual, but if you cook a larb, pan or even noodle soup, Mortar and pestle the chicken instead of cutting to start, ”she said.

“This method ensures that your chicken will weep the taste that has lingered in the bowl since the spices were ground. Make sure you wash it out for the next time. & # 39;

Using high quality ingredients goes without saying for a fresher taste, but Poh stresses this point immensely and says that she often grows herbs, fruits and vegetables in her garden.

"With chicken, using free-range ingredients soaks up the flavors and makes for a better pan, dumpling or curry," she said.

Using quality ingredients is a given for a fresher taste, but Poh stresses this point immensely and says that she often grows herbs, fruits, and vegetables in her garden

Poh's top tips for cooking chicken:

If you have leftover chicken skin, bake it in the oven for a crispy side dish (archive image)

1. Use a mortar and pestle to soften the chicken before making a larb, pan, or noodle soup.

2. Try to choose free range ingredients as the flavor profile will be better.

3. To avoid drying out a chicken breast, cut the chicken into smaller medallions.

4. Use leftover chicken bones to make homemade chicken broth.

5. Bake the chicken shell for a tasty and crispy serving.

To prevent a chicken breast poh from drying out cut the chicken into smaller medallions.

She then beats the slices with a rolling pin to create a thin, flat surface.

"This ensures that the chicken cooks at the same rate and keeps the quality taste," she said.

If you boned or happen to have a chicken yourself leftover chicken bonesPoh recommends keeping them both cooked and uncooked in a freezer bag.

“Never let this go away. They'll be a delicious ingredient in your next homemade chicken broth, ”said the MasterChef star.

If you are boning a chicken yourself or happen to have cooked and uncooked chicken bones left over, Poh recommends storing them in a freezer bag (center image).

they also don't waste the chicken skin and says when you bothered to remove it from the meat, place it between two baking sheets, season it well, and toast it in the oven until crispy.

Poh calls the result "incredibly tasty" and it's worth turning on the oven.

Finally do that ultimate chicken panPoh adds the breast or thigh pieces to hot oil and sauté them over high heat until cooked through and browned.

She then transfers it to a separate bowl while she cooks the other vegetables and flavors.

Stir-fry Poh & # 39; s Lilydale free-range chicken and Asian mushrooms

Ingredients:

* 60 ml of olive oil or a vegetable oil

* 400 g chicken legs, cut into bite-sized pieces

* 3 cloves of garlic, peeled, finely chopped

* 1/2 cup dried black mushroom covered with cold water to rehydrate, all pieces of wood torn off and discarded (easy to find in Asian grocery stores)

* Handful of dried shiitake mushrooms, soaked in freshly boiled water for 30 minutes, cut into slices 3-4 mm

* 150 g enoki, shimeji, or oyster mushrooms (a mix is ​​great)

* 7 stalks of spring onions, cut into 3 cm sticks

SEASONS

2 tbsp Tobanjiang OR chili bean paste

1/2 teaspoon powdered sugar

2 tbsp Shaoxin rice wine

1/4 teaspoon sesame oil

1/2 teaspoon corn flour mixed with 1 tablespoon water

Just a few sprigs of fresh coriander to garnish

Steamed rice for serving

Fry the chicken and Asian mushrooms while stirring

Method:

1. Combine 2 tablespoons of oil and garlic in a medium pan or wok over high heat. Add a drop of water to the pan to make sure it's hot enough – it's sizzling.

2. Add the chicken and sauté until cooked through and slightly browned. Transfer the chicken to plates.

3. Mix the spices in a small bowl.

4. Mix the remaining oil with the garlic and sauté until the garlic turns golden. Add the mushrooms and sauté them until just wilted.

6. Return the chicken to the pan and add the mushrooms, spring onions and seasoning mixture. Put everything well into the sauce.

8. Garnish with fresh coriander and serve hot with steamed rice.

"This method of frying chicken ensures that the chicken is cooked through, stays juicy, retains its flavor and the vegetables stay crispy," she said

"Return the chicken when the vegetables are almost done, toss them and serve them immediately," she said.

"This method of frying chicken ensures that the chicken is cooked through, stays juicy, retains its flavor and the vegetables stay crispy."

Poh will join MasterChef alumni Adam Liaw and Hayden Quinn in Lilydale's “Dedication You Can Taste,” a series of virtual cooking classes designed to inspire Australian chefs.

You can find more details about the master classes and how to secure your place on Facebook.