#1 - Slow cooker apple balsamic chicken
#2 - Broccoli & shiitake mushroom stir-fry
When you are a novice yet perfectionist in cooking, you plan for tomorrow's dinner today. The
recipe for the apple balsamic chicken calls for chicken thigh. Skinless but still, fattier and less healthy compared to chicken breast.
Getting sick at the freezy Poultry section in the Supermart, till I finally decided to do 1/2 bone-in chicken thigh, 1/2 boneless chicken breast. I'll save the most flavourful cut - the chicken thigh for Kirin, while 小雨 and I take the chicken breast.
Unlike the past slow cooker recipes I have tried, this recipe didn't call for browning of the chicken. Read from the kitchn that searing meat before cooking is well-worth the extra effort.
Contrary to popular belief, browning or searing doesn't really locks in the moisture, giving juicier meats. However, searing meats results in a Maillard reaction which adds complex layers of nutty caramel and coffee-like bitterness, giving meats a sublime taste. Hmm I could recall that sublime taste in my pork cubes for my Cabbage & pork stew, but was missing in the chicken for my recent rainbow soup - Slow cooker Southwestern chicken soup. Guess I hadn't done a good enough searing job for the latter.
Alright, Yang's convinced. I will sear my chicken tomorrow.