No need for jackfruit leaves, the trick to boiling free-range chicken quickly and making it tender is to add one type of fruit.

foto ilustrasi: YouTube/Resep Noufy

Processing free-range chicken can be a challenge because its texture can become tough and hard if not processed properly.

Brilio.net - Chicken meat is a food ingredient that is widely sought after because of its high protein content. In addition to protein, according to webmd.com, chicken also contains vitamin B6 which is beneficial for brain, nerve, and skin development.

There are various types of chicken on the market, but kampung chicken is often chosen because of its more savory taste. Unfortunately, processing kampung chicken can be a challenge because its texture can be tough and hard if not processed properly.

As a solution, free-range chicken can be boiled first before cooking. To speed up the tenderization process, some people add certain ingredients to the boiling water, such as jackfruit leaves. According to ejournal.unib.ac.id, jackfruit leaves contain protease enzymes that can break down proteins in free-range chicken meat, thereby reducing toughness.

However, if you don't have jackfruit leaves at home, don't worry. It turns out, jackfruit leaves can be replaced with one type of fruit. Curious about what fruit and how to do it?

As reported by BrilioFood from TikTok @vitrianna123 on Sunday (19/1), first wash the free-range chicken that will be processed. Make sure the entire surface is free from any remaining blood or dirt that sticks to it.

When done, put the free-range chicken into the pan. Add enough water and seasoning to taste. In the video, this netizen is seen using fine yellow spices as a mixture of boiling water. Not only that, he also added pieces of young papaya to the pan.

"No need to peel it, it's guaranteed to be tender quickly," he explained.

photo: TikTok/@vitrianna123

The addition of young papaya is believed to be able to tenderize free-range chicken meat quickly. Not without reason, young papaya also contains protease enzymes, the same as those found in jackfruit leaves.

Even though it is boiled together, you don't need to worry about the taste of the free-range chicken being damaged. According to the video owner, the addition of young papaya pieces does not affect the delicious taste of the free-range chicken itself.

"Young papaya does not change the taste of the dish.. no need to throw away the broth.. boil it with the spices and the result is... the meat is tender and the broth is still delicious, " he said further.

photo: TikTok/@vitrianna123

Cook the free-range chicken until it is cooked and the sauce reduces. If it is cooked, turn off the stove and serve the free-range chicken dish. This way, the free-range chicken dish tastes more delicious. In addition to the spices, the texture of the chicken is also tender when eaten.

Young papaya contains the enzyme papain which is very effective in tenderizing meat. Papain is a proteolytic enzyme that works by breaking down protein bonds in free-range chicken meat. This process makes the meat fibers shorter and easier to break when chewed. The papain enzyme works optimally at a temperature of 60-70C, which is the temperature achieved when boiling chicken. In addition, papain also helps increase protein digestibility, so that free-range chicken meat processed with young papaya is not only tender but also easier for the body to digest.

Choosing the right young papaya will affect the final result of the dish. Choose young papaya that is still firm and bright green. Papaya that is too young or too ripe will not provide an optimal softening effect. When using young papaya, cut it into 4-6 large pieces without peeling the skin. The amount of young papaya added should be around 100-150 grams for 1 kg of free-range chicken. Do not add too much young papaya because it can make the meat texture too soft. The ideal boiling time is 45-60 minutes over medium heat. During the boiling process, it is best not to stir the chicken too often so that it does not fall apart.

(brl/tin)