Pounded Meat
Ingredients
Directions
Prepare the chicken
Partly boil the chicken and remove the skin.
Shred the chicken as finely as possible.
Make the paste
In a mortar, beat the chicken to a paste, adding a little of the boiling liquor.
Simmer the mixture gently for a few minutes, adding enough liquor to achieve a gruel-like thickness.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Chicken
- Provides the protein base that becomes a smooth, pounded paste.
- Liquor from boiling chicken
- Adds moisture so the pounded chicken loosens into a gruel-like consistency.
The step that matters
Simmer the mixture gently. Gentle heat thickens the chicken and liquor slowly. Boiling vigorously can toughen the proteins and make the texture grainy or stringy rather than smooth.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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