Step 2, then boil the water, pour in the appropriate amount of onion and ginger cooking wine, add the marinated chicken breast and cook until it is 80% cooked.
Step 3: After cooling for a while, start tearing the chicken breast by hand. Haha, just tear it to size. It will be easier to bake if it is small, but after baking, the shrunk meat will become smaller. Therefore, it is recommended to tear it bigger, but not too big. It won't dry.
Step 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 mixing and tasting. It is recommended not to mix it too salty, because the salty taste will be aggravated after baking.
Step 5, spread the mixed chicken breast on tin foil, brush it with a thin layer of olive oil, and then bake it at 180℃ 10 minute. Friends who like to do a little more can bake for a while.
Step 6: It's delicious when it comes out of the oven, and it can be bottled and placed after cooling for a while.