material
Chicken breast 1, mushroom 5-6, green pepper 1, red pepper 1, 2 tablespoons of sour plum sauce, 8 grams of sugar, 5 grams of salt, a little white pepper, 5 grams of starch, and cooking wine 15 ml.
working methods
1. First, clean the chicken breast, remove the white fascia on the surface with a knife, then cut it into strips with a width of 1 cm, change the knife and grow into pieces with a length of 1 cm, and shred the green pepper. After washing the mushrooms, remove the stems and harden them, and cut them into thin slices for later use;
2. Add 3 grams of salt, starch and cooking wine to the chicken breast, mix well, marinate for about 20 minutes, then put the chicken in a 40% hot oil pan, stir-fry until it loses color, and take it out for later use;
3. Reheat the oil pan, add the mushroom slices and stir-fry until fragrant, then add the previously fried diced chicken, add the sour plum sauce, sugar and salt in turn until the chicken is completely discolored and mature, turn off the fire and stir well, then add the white pepper and shredded green pepper.
Tips:
Some sour plum sauces contain the pulp and stone of plums, so pay attention when eating;
The amount of sauce can be adjusted according to the taste, but it should be noted that the salinity of different sauces is different, and it is recommended to add salt at last. Chicken and mushrooms are very fresh and sweet, no need to add monosodium glutamate;
Sometimes I feel that the taste of the food is not fresh and sweet enough, and the sour plum sauce is not rich even if it is added too much. In fact, only a spoonful of sugar is needed, and the sweetness and sweetness of the whole dish will be improved immediately. Fresh with a little sugar, also suitable for other dishes.
Braised chicken breast
material
Chicken breast 400g, marinade 1000㏄.
working methods
1. Wash the chicken breast with clear water.
2. Take a pot, add brine and gravy to boil, then add chicken breast with 1 method, switch to low-heat gravy, turn off the fire after about 8 minutes, soak for 20 minutes and take it out.
3. Slice and serve before eating.
Miso roast chicken breast rice
material
Chicken breast 1 80g, Jiang Mo 1 0g, fine miso 50g, white powder12 teaspoon, soy sauce12 teaspoon, licorice powder12 teaspoon, and sugar1teaspoon.
working methods
1. Cut the chicken breast into pieces about 0.5 cm thick.
2. Take a bowl, add Jiang Mo and seasoning, and stir well to make miso sauce.
3. Spread the miso sauce from method 2 evenly on the chicken breast slices from method 1, and then put them in the refrigerator for curing 1 hour.
4. Preheat the oven to 250℃ for standby.
5. Take out the marinated chicken breast slices in Method 3 and scrape off the miso on the chicken surface, but be careful not to scrape too clean.
6. Spread the chicken breast slices of the method 5 on the baking tray and bake in the oven at 250℃ for about 5 minutes.
7. Take a bowl of rice, spread the chicken breast slices baked in step 6 on the rice, and serve with your favorite side dishes and soup.
Fried chicken breast with zucchini
material
1 zucchini, chicken breast, carrot, red pepper, ginger, garlic, pepper, soy sauce and salt.
working methods
1. Slice chicken breast and marinate with pepper, salt and oil for ten minutes.
2. Slice the zucchini, carrots and red peppers for later use.
3. Take the oil pan, saute the ginger and garlic, and smooth the tendons until they are 80% cooked.
4. Add carrots, red peppers and zucchini in turn, and stir fry in the pot.
5. When the zucchini is almost green, slide some water along the pot, add salt and soy sauce to taste, cover the pot, and simmer 1 minute.
6. Out of the pot, it tastes delicious, and the zucchini is full of the smell of chicken, which is not bad.
Saute shredded chicken
material
Ingredients: 250g of chicken breast,
Accessories: bamboo shoots 100g,
Seasoning: 40g of Zanthoxylum bungeanum (dried red tip), 30g of cooking wine, 4g of salt, 2g of monosodium glutamate, 5g of onion and 60g of vegetable oil.
working methods
1. Slaughter and cook the chicken to 80% heat, take it out and wash it;
2. Shred chicken breast, bamboo shoots, onions and dried peppers respectively;
3. Heat the vegetable oil in a wok, fry the dried shredded chili, then take it out, stir fry the shredded chicken, add cooking wine, salt, soy sauce and shredded bamboo shoots, continue to stir fry until fragrant and bright, then stir fry the shredded chili and monosodium glutamate evenly, and sprinkle with shredded onion when taking out of the wok.