Chicken breasts remaining rubbery even after cooking for 10+ mins : AskCulinary
I used to be informed that rooster breasts prepare dinner truly rapid (Five mins) all the way through stir fry, however in spite of repeatedly checking if the rooster is cooked or no longer, it helps to keep feeling rubbery/raw even after cooking for extra time over 10 mins on medium low or prime flame. I’m certain I’m no longer overcooking them or anything else. Ultimately, I finally end up eliminating and consuming them in concern of constructing it worse. Why is it taking place?
FWIW, I’m speaking of small boneless, skinless rooster breast items that I marinate in salt, oil, egg, ginger garlic paste and my spice powders after which installed a saucepan after Five-10 mins.
Sometimes it’s effective, from time to time (relatively frequently) it’s rubbery.