2. Fried chicken breast with leek. Practice: cut the chicken breast into small pieces of shredded pork, add olive oil, starch and cooking wine, grab and marinate, wash the leek, remove rotten leaves and cut into small pieces. Pour a little olive oil into the hot pot, stir-fry the shredded chicken breast in the pot until it is 8 minutes cooked, pour in the chopped chives, stir-fry over high fire, and finally add 1 spoon oyster sauce and appropriate amount of salt to taste.
3, fresh shrimp and chicken breast vegetable cake, practice: 2 pieces of chicken breast, fresh shrimp 100 grams, remove the shrimp sausage line, prepare carrots, onions, cabbage particles, try to chop some, chicken breast and shrimp together to make a paste, first add starch and a little oil and mix well. Pour all the cut vegetables into shrimp paste and chicken paste, add a little salt, oyster sauce, olive oil and 65,438+0 tbsp soy sauce for seasoning, marinate for a while, heat the pot, press the vegetable paste into patties one by one, put it in the pot, pour in an appropriate amount of olive oil, and fry on low heat until both sides are slightly yellow.
4, garlic fried chicken breast, practice: 2 large pieces of chicken breast, olive oil, black pepper, minced garlic, starch, oyster sauce, soy sauce, cooking wine, salt. Cut the chicken breast in the middle. The big chicken breast tastes better and has enough weight, but the big chicken breast is thicker, so it is easier to taste if it is cut in half. Prepare a fresh-keeping bag, put the cut chicken breast and seasoning into the fresh-keeping bag, seal the mouth of the bag, knead it evenly and put it in the refrigerator for refrigeration. After heating in a non-stick pan, pour in an appropriate amount of olive oil, take the marinated chicken breast out of the fresh-keeping bag, put it in the pan, and fry it on low heat until both sides are slightly burnt.