Poh Ling Yeow shares her tricks for making chicken even better

Poh Ling Yeow shares her best tips, tricks, short cuts and secrets for preparing and cooking chicken.

2 min read

March 4, 2024 - 4:00AM

Recipes

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Masterchef alumni Poh Ling Yeow reveals her secrets for preparing and cooking chicken, so you can take your winner winner dinner to the next level.

1. Pestle and mortar your chicken

Sorry, what? “This may sound a little unusual,” admits Poh, “but when you are cooking a larb, stir fry or even noodle soup… mortar and pestle the chicken instead of slicing. This method ensures your quality chicken weeps the flavour that has been lingering in the bowl from when you grounded the spices.” Just make sure you thoroughly wash your pestle and mortar out for next time.

Pestle and mortar your chicken to ensure your quality chicken weeps the flavour that has been lingering in the bowl from when you grounded the spices

2. Turn chicken skin into a snack

Poh says: “Don’t waste chicken skin! If you’ve taken the time to remove the skin, pop it between two baking sheets, season well and roast in the oven until crispy. It is outrageously tasty.” We love cutting it up with scissors to make flavourful ‘crisps’ to enjoy as a snack or sprinkled over a chicken salad.

3. Always use up chicken bones

Always throw the dregs away after deboning a raw chicken or carving the meat off a roast chook? “Never let these go to waste!” warns Poh. “Pop them in a freezer bag (cooked or uncooked) and these will make for a tasty ingredient in your next homemade chicken stock.” We love using stock to make gravy, soups, risottos and casseroles.

We love using chicken stock to make gravy, soups, risottos and casseroles.

4. Always use quality Australian ingredients

Poh says: “I always use the freshest, most flavourful ingredients I can get my hands on. With chicken, I find using free-range ingredients soaks up the flavours and makes for a better stir fry, dumpling, curry and beyond!” For the most quality free-range chickens, we always recommend buying Lilydale.

5. Beat the chicken breast

Do you always end up with dry, over-cooked chicken breasts? Bash them out! Poh says: “Use a rolling pin to create a thin, almost flat surface. This ensures the chicken cooks at the same rate and holds the quality free-range flavour.”

When making stir-fry, don’t just add chicken to the pan with your veg, noodles and sauce and hope for the best.

6. Stir-fry chicken separately

When making stir-fry, don’t just add them to the pan with your veg, noodles and sauce and hope for the best. Poh says: “Add the breast or thigh pieces to hot oil and stir fry over a high heat until it cooks through and is browned. Afterwards, transfer to a separate dish while you prepare the other vegetables and aromatics. Return the chicken when the vegetables are just about done, toss and serve pronto. This chicken stir-fry method ensures the chicken is cooked through, stays juicy, holds its flavour and it keeps the vegetables crisp.”