Her ultimate guide to cooking chicken: MasterChef star Poh Ling Yeow, 47, shares her secrets – and the delicious pan recipe she swears by
- Former two-time MasterChef Australia candidate Poh Ling Yeow is very much admired
- One of her favorite proteins for cooking stir-fries and dumplings is chicken
- She "beats" the chicken with a rolling pin to flatten it so that it cooks evenly
- Poh, 47, also recommends saving the chicken bones for making homemade broth
- She shared her best chicken and Asian mushroom pans with chili bean paste
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.
MasterChef Australia's favorite Poh Ling Yeow (pictured) shared her top tips for cooking juicy chicken in record time

"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
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.

"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.
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