Jing Du Pai Gu (京都排骨) is one of my all time favourite Chinese Restaurant dish. The bouncy texture of the pork as you bite into it is what I enjoy most about the dish. However, with pork, this can only be achieved by pounding the meat and marinating with baking soda which can sometimes leave a soapy taste in the mouth.
I recently discovered that you can use chicken breast instead and still achieve the same texture without having to use baking soda. This is especially so with Benja Chicken Breast which is naturally tender and juicy due to its special brown rice feed. Benja Chicken is available in selected FairPrice, Eccellente by Hao Mart, www.cpshopz.sg/ and on RedMart - bit.ly/LazBenjaChickenStore.
Here's the full recipe writeup- bit.ly/ieatjingduchickenrecipe
Do give this recipe a try! I'm sure the whole family will enjoy it!
Disclosure: This video is made in partnership with Benja Chicken.
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