The Ultimate Chicken Tenderloin Peperoncino
Chef Morita's chicken tenderloin peperoncino that showcases extra virgin olive oil. A "mildly acidic brine that shifts the isoelectric point" — 2% salt, 4% sugar, plus lemon — is brought to a boil, then the heat is turned off and the tenderloins rest in the pot for 10 minutes, finishing remarkably juicy and silky. Hi-Me (a glutamate plus nucleotide umami seasoning) and butter help the emulsion, and the sauce comes together with a rich 1-to-1 ratio of oil to water. A final drizzle of raw olive oil brings the aroma back to life.
INGREDIENTS
Ingredients
INSTRUCTIONS
Instructions
Pour 400g of water into a measuring cup and dissolve in 8g of salt and 16g of sugar. This makes a brine of 2% salt and 4% sugar relative to the water.
4:00~2 minAdd 1 teaspoon of lemon juice to the brine to make it mildly acidic and shift the isoelectric point. Put it over the heat and bring to a boil.
5:32~5 minCheck the direction of the grain on the 3 tenderloins and cut them lengthwise along the grain. A cheap thin fork works well for pulling them apart along the grain.
6:19~3 minTurn off the heat under the boiling brine and add the tenderloins. Flip them so they are fully submerged, cover, and leave for 10 minutes.
7:15~10 minTrim the root end off the garlic, split the cloves, and remove the germ (the green sprout) in the center. There is no need to chop it. Roughly chop the parsley, stems included. Have the dried chili peppers ready whole rather than chopped.
9:52~3 minSet a frying pan over medium heat and add 2 tablespoons (30cc) of olive oil. Add the garlic and let it sit for a while as long as it is bubbling to draw out the aroma.
11:14~3 minAdd the chili peppers whole, then turn off the heat and let the residual heat cook them slowly.
13:48~2 minIn a separate pot, bring 1L of water to a boil, add 15g of salt (1.5%), and boil 160g of pasta for 10 minutes (one minute less than the 11 minutes on the package).
14:11~10 minAfter 10 minutes, take out the tenderloins and tear them by hand into bite-sized pieces. They will be silky and juicy.
14:53~2 minAdd 1/2 teaspoon of Hi-Me, 10g of butter, and the chopped parsley to the pan with the heat off. Adding them at a low temperature preserves the aroma of the butter and the color of the parsley.
17:41~1 minWhen there is a minute and a half left on the pasta, reheat the pan over medium heat. Once the butter has melted and warmed, add the drained pasta and the shredded tenderloin.
18:44~2 minAdd 2 tablespoons of the reserved brine to bring it to a 1-to-1 ratio of oil to water, and shake the pan vigorously to emulsify. Toss for about 30 seconds, plate, and finish with a drizzle of olive oil. Scatter crushed cashew nuts on top if you like.
20:04~2 min
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