Let's look at a set of data: 100 grams of chicken breast (peeled) has only 105 calories; Chicken leg, does it sound thin enough? 100g calories 130 calories; Chicken wings, lying in the trough, 100 grams of calories 290 calories. I'm talking about the calories of raw meat. If boiled in water, the basic heat remains unchanged. If it is fried, the heat will only be higher, not lower. Therefore, chicken breast is the part with the lowest calorie and fat content in the whole chicken.
Roasted chicken breast
material
dosage
Chicken breast 500 grams
3 tablespoons soy sauce
2 tablespoons cooking wine
Two spoonfuls of honey
2 tablespoons soy sauce (optional)
working methods
1.？ After the chicken breast is served, the smooth side is cut into pieces, but the bottom is still connected, about 5 mm wide.
2.？ Turn the cut chicken breast upside down and pat it on the chopping block to loosen the chicken and loosen the knife marks.
3.？ Mix the three sauces mentioned above evenly and make a so-called baking sauce, preferably on a plate.
4.？ Cut the chicken face down, put it flat on the plate, let the roast juice soak evenly and enter the cutting lines of the chicken. Let it stand for half an hour (it can be adjusted as appropriate)
5.？ In a pan, add salad oil, slightly lower than the bottom, and heat over medium heat. When the oil is 50% hot, put the chicken breast pattern up into the pot. /kloc-turn it over after 0/minute,/kloc-turn it back after 0/minute. Try not to damage the shape. After the chicken hardens and forms, turn it over with low fire every 5 minutes.
6.？ At this time, observe the chicken. If you think the color is too light or the taste is too light, you can re-prepare soy sauce or light soy sauce, pour the juice directly into the pot, and then collect the juice over medium heat and take it out of the pot!