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The Ultimate Chicken Tenderloin Peperoncino
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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.
Water 400g
Salt 8g
Sugar 16g
4:00
~2 min
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Ingredients
1
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.
Water 400g
Salt 8g
Sugar 16g
4:00
~2 min
2
Add 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 min
3
Check 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 min
4
Turn 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 min
5
Trim 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 min
6
Set 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 min
7
Add the chili peppers whole, then turn off the heat and let the residual heat cook them slowly.
13:48
~2 min
8
In 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 min
9
After 10 minutes, take out the tenderloins and tear them by hand into bite-sized pieces. They will be silky and juicy.
14:53
~2 min
10
Add 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 min
11
When 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 min
12
Add 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
1
Step 1
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.
Water
400g
Salt
8g
Sugar
16g
2
Step 2
Add 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.
Lemon juice
1 teaspoon
Water
400g
Salt
8g
Sugar
16g
3
Step 3
Check 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.
Chicken tenderloins
3 pieces (about 150g)
4
Step 4
Turn off the heat under the boiling brine and add the tenderloins. Flip them so they are fully submerged, cover, and leave for 10 minutes.
Chicken tenderloins
3 pieces (about 150g)
Water
400g
Salt
8g
Sugar
16g
Lemon juice
1 teaspoon
5
Step 5
Trim 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.
Garlic
2 cloves
Parsley
to taste
Dried red chili peppers
to taste
6
Step 6
Set 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.
Extra virgin olive oil
2 tablespoons (30cc)
Garlic
2 cloves
7
Step 7
Add the chili peppers whole, then turn off the heat and let the residual heat cook them slowly.
Dried red chili peppers
to taste
8
Step 8
In 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).
Pasta
160g
Salt for the pasta water
15g per 1L of water (1.5%)
9
Step 9
After 10 minutes, take out the tenderloins and tear them by hand into bite-sized pieces. They will be silky and juicy.
Chicken tenderloins
3 pieces (about 150g)
10
Step 10
Add 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.
Hi-Me
1/2 teaspoon
Butter
10g
Parsley
to taste
11
Step 11
When 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.
Pasta
160g
Chicken tenderloins
3 pieces (about 150g)
Butter
10g
Hi-Me
1/2 teaspoon
Extra virgin olive oil
2 tablespoons (30cc)
Garlic
2 cloves
Parsley
to taste
Dried red chili peppers
to taste
12
Step 12
Add 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.
Water
400g
Salt
8g
Sugar
16g
Lemon juice
1 teaspoon
Extra virgin olive oil
2 tablespoons (30cc)
Cashew nuts
to taste
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