What is the process of chicken meat soften?

There are several methods that can be used to soften chicken meat, including:

1. Marinating: Marinating chicken in an acidic liquid, such as lemon juice, vinegar, or yogurt, for several hours or overnight can help to break down the proteins and tenderize the meat.

2. Brining: Brining involves soaking the chicken in a salt water solution for several hours or overnight. The salt water helps to draw out the natural moisture from the chicken and replace it with a saltwater solution, which can help to keep the meat moist and tender during cooking.

3. Sous vide: Sous vide is a cooking method that involves sealing the chicken in a plastic bag and cooking it in a temperature-controlled water bath for an extended period of time. The precise temperature control and long cooking time help to ensure that the chicken is cooked evenly and remains tender.

4. Slow cooking: Slow cooking the chicken in a covered dish or slow cooker allows the meat to cook gently over a low heat for an extended period of time, which can help to break down the collagen and tenderize the meat.

5. Mechanical tenderization: Mechanical tenderization involves using a meat mallet or tenderizing tool to physically break down the muscle fibers in the chicken. This can be done by pounding the meat with a mallet, using a meat tenderizer, or marinating the meat with a commercial meat tenderizer that contains enzymes that help to break down the proteins.

6. Acidic cooking: Cooking the chicken in an acidic sauce or liquid, such as a tomato-based sauce or wine, can also help to tenderize the meat by breaking down the proteins.

7. Velveting: Velveting is a Chinese cooking technique that involves marinating the chicken in a mixture of cornstarch, soy sauce, and water, then briefly blanching it in hot oil. This process helps to seal in the juices and prevent the chicken from drying out during cooking.