Im just starting to learn how to cook and had a go at stir fry today. I used a frozen chicken breast which I defrosted in the fridge overnight.
I cut the chicken into cubes and heated about a table spoon of olive oil in the wok, until it was too hot to hold my hand above it for more than a couple of seconds. When I added the chicken it made the oil spit for about 30 seconds, oil was flying all over the kitchen and then it subsided. I carried on, added the vegetables when the chicken was almost done and the end result was pretty good.
Any ideas what would make the oil spit like this? I spent more time wiping down my hob than I did cooking the stir fry.
I made the mistake of heating a slightly damp pan of oil once and the effect was very similar, I was thinking that perhaps my defrosted chicken breast (was vacuum sealed) was too wet?
Thanks
I cut the chicken into cubes and heated about a table spoon of olive oil in the wok, until it was too hot to hold my hand above it for more than a couple of seconds. When I added the chicken it made the oil spit for about 30 seconds, oil was flying all over the kitchen and then it subsided. I carried on, added the vegetables when the chicken was almost done and the end result was pretty good.
Any ideas what would make the oil spit like this? I spent more time wiping down my hob than I did cooking the stir fry.
I made the mistake of heating a slightly damp pan of oil once and the effect was very similar, I was thinking that perhaps my defrosted chicken breast (was vacuum sealed) was too wet?
Thanks