1.？ First cut the chicken breast into pieces and marinate it with starch ~ it won't take long.
2.？ Then boil the water, pour in the appropriate amount of onion and ginger cooking wine, add the marinated chicken breast, cook until it is 80% cooked, and take it out ~
3.？ After cooling for a while, start tearing the chicken breast by hand, haha, just tear it to the size as shown in the figure. It will be easier to roast if it is small, but the shrunk meat will become smaller after roasting. It is recommended to tear it bigger ~ but not too big ~ it will not dry.
4.？ After tearing, add the New Orleans powder and grab it evenly by hand (or use other flavors of seasoning). If the salty taste is suitable for personal taste, it can be controlled by mixed tasting. It is recommended not to mix it too salty, because the salty taste will be aggravated after baking ~
5.？ Spread the chicken breast on tin foil, brush it with a thin layer of olive oil, and then bake it at 180℃ 10 minute. If you like it dry, you can bake it for a while ~
6.？ It's delicious when it comes out of the oven ~ it can be bottled and placed after cooling for a while ~ a few bites when you are greedy are not afraid of gaining weight.
7.？ The drier the baking, the longer it will last ~