How to Tenderize Meat

This technique is best used for chicken breast, which is usually dry, coarse, and chewy. For the illustration here I use chicken breast, but this technique also works for beef and pork. If you already have a tender cut of beef, this technique is not necessary unless you want the texture to be silky smooth like the ones served at Chinese restaurants. If you like the natural meaty taste of beef, please also take note that this technique will result in losing that beefy flavor.