In the video, the chef used 1000g of water, therefore, it equalled 150g of salt. Later on, he put the chicken breasts to marinate under the water for about one to two hours.

To make the chicken breasts juicier, Brian suggests to follow the wet brine method. To do so, simply add 5% salt by weight of the amount of water.

Begin by adding salt, sugar, garlic and herbs to a saucepan and bring it to the boil. Allow it to simmer for 10 minutes before turning off the heat, then let it steep for another five minutes.

Put the cooked chicken in ice water quickly. This step may sound strange at first. Cooling the chicken stops further cooking right away. Quick cooling makes the meat firm up nicely.

Cheryl Slocum is a James Beard Award-winning food writer, editor, and recipe developer. She has spent over 16 years creating food and entertaining content that resonates with the home cook.

Cooking chicken this way, with a steam then dry method, is similar to how Peking Duck is made because both techniques use water to render the fat, keep the meat moist, and then use a dry cooking ...

Return the chicken to the pot and pour in the water. Simmer with the lid slightly ajar for 1.5 hours or until the chicken is falling off the bone. Step . 4 ...

Ingredients. 7 vine-ripened tomatoes, peeled, deseeded and chopped. 3 large garlic cloves, thinly sliced. 2 tbsp flat-leaf parsley, finely chopped. 2 small red chillies, deseeded and chopped ...