[practice]

1. Filling: both seafood and meat are acceptable. The method is similar to dumpling stuffing. It is best not to put leeks, but put a little lemon peel or vanilla or coriander to increase the delicate taste of western food.

2. Remove the tendons from the chicken breast, cut it into thin slices and season with a little salt and pepper (vanilla is better). Wrap the stuffing in chicken slices, wrap the two ends with plastic wrap and tighten them (similar to candy packaging), and then wrap them with tin foil to shape.

3. Put the chicken tin foil package of 2 into a steamer, steam it 10 minutes or so, cool it a little, slice it, put it on a plate, then take it out and pour the thick juice on it, OK.

Authentic Japanese curry chicken rice

Ingredients: chicken breast, potatoes, carrots, onions, apples, tomatoes, curry (preferably black pieces, light pink), salt.

Practice: 1. Cut the chicken breast into pieces, put a little oil in the soup pot and stir-fry until it is 8 minutes cooked.

2。 Dice potatoes, carrots and onions. Add water directly to the soup pot, and put potatoes, onions and carrots into it to cook. Add curry powder after boiling, but don't add salt first, so as not to get salty later.

3。 Apples and tomatoes should also be cut into pieces and put in when the pot is boiling.

4。 Because the potato starch content is high, there is no need to thicken it separately. When it thickens, season with salt and stir well. Look at the rotten potatoes, turn off the fire, take out the pot and pour them on the rice.

Carrots, onions and potatoes are matched, the color is great, the nutrition is first-class, and the taste is My Sweetie. Apples and tomatoes are rich in vitamins and taste a little sour. Coupled with the sweetness just now, neither of them is obvious, but it neutralizes the spicy taste of curry slightly and tastes great. The key is balanced nutrition!

Beef can also be eaten like this. This method uses less oil and is not greasy.

Lycium barbarum yam porridge

Ingredients: 20g of yam, 0g of medlar10g, 30g of chicken breast, 50g of white rice, chopped green onion and a little salt.

Practice: First dice the chicken breast and blanch it with boiling water; Wash yam, peel and cut into pieces, and wash white rice; Add a proper amount of water into the pot, and then add rice, chicken breast, yam and medlar; Boil it with high fire first, and then cook it into porridge with low fire; Finally, sprinkle some chopped green onion and salt.

Small features: Chinese yam has the function of enriching blood, and chicken breast is rich in high-quality protein. The combination of the two is a very good tonic after delivery.

Corn flour with chicken sauce

material

Chicken breast ... 30g.

Corn kernels ... 20g.

Noodles ... 60 grams

working methods

1. Chop chicken breast and corn kernels.

2. Boil the noodles in boiling water for 5 minutes.

3. Add chicken breast and corn flour and cook until the noodles are cooked.

Chicken breast roll with root]

Features: Chicken is juicy, full of flavor and crisp radicle. If you think the chicken breast is dry and tasteless, you must try it and you will be disappointed.

Ingredients: 600 grams of chicken breast, n long slices of radicle, 2 onions, 1 head garlic, garlic salt, black pepper and pepper noodles.

Exercise:

1. Cut the chicken breast into n pieces, then cut the surface a few times obliquely, sprinkle with seasoning, roll it up with radicle, and then fix it with a toothpick soaked in water (to prevent the toothpick from burning).

2. Put a layer of baking paper on the baking tray, then put an onion ring, put the rolled chicken breast on the onion ring, put the peeled garlic on the baking tray, and spray all the materials with a thin layer of oil.

3. Put a piece of baking paper on it, put it in the oven for 20 minutes at 180 degrees, remove the baking paper, and bake for 15 minutes (or bake until the bacon is crisp).

Exotic Malay glutinous rice chicken

Ingredients: chicken breast, Thai glutinous rice, corn, edamame, mushrooms, eggs and sausages.

Ingredients: oyster sauce, pepper, cooking wine, soy sauce, sugar, salt, sesame oil, etc.

Exercise:

1。 Cut the chicken into small pieces and marinate it with cooking wine, a little soy sauce, oyster sauce, sugar and pepper for at least one hour. The chicken breast I bought in the supermarket was marinated with ginger and sesame in advance, and then marinated with gravy. It was delicious.

2。 I soak glutinous rice in clear water for one night, but actually 3-4 hours is enough. Chop the mushrooms, mix them with the drained glutinous rice, add a little sesame oil and a proper amount of water (because I only sprinkled some water symbolically into them all night, and didn't taste the glutinous rice), and steam them in a pot for 15 minutes. At this time, the steamed glutinous rice should be half cooked. Add oyster sauce, pepper, soy sauce, sugar and salt and mix well.

3。 Boil an egg and cut it into 4 pieces.

4。 Find a basin. I use a transparent glass bowl to hold salad. I put braised chicken, mushrooms, sausages, corn, edamame, eggs and so on. On the other hand. Finally cover the bowl with glutinous rice and flatten it. If there is a lot of marinated chicken juice, you can pour it in together, steam it in the pot for 45 minutes, and pour it out backwards. Finally, sprinkle with sesame, oyster sauce and a little Chili powder.

The taste is still very good, and the shape is very cute, because there are more oyster sauce, which is sweet but not greasy, and because it is made of Thai glutinous rice, it will not be sticky even if it is steamed for a long time.

Kung pao chicken (Sichuan cuisine):

Raw materials: chicken breast, dried pepper, pepper, peanut kernel, ginger, onion, garlic, vegetable oil, lard, salt, cooking wine, bean powder, sugar, vinegar, soy sauce, monosodium glutamate and soup.

Method: Wash the chicken breast, cut it into cubes, add salt, cooking wine and water bean powder and mix well to taste. Dry the dried peppers with a clean wet cloth and cut them into small pieces. Slice onion, ginger and garlic. Fried peanuts for later use. Mix sugar, cooking wine, monosodium glutamate, vinegar, water bean powder and soup evenly to make sauce. Heat the pan, add vegetable oil, stir-fry dried peppers until brown, stir-fry prickly ash slightly, add proper amount of lard, stir-fry diced chicken, stir-fry ginger, onion and garlic slightly, cook the mixed sauce, add fried peanuts, stir-fry evenly and take out of the pan.

The characteristics of this dish: brown and red with luster, red, tender, crisp and delicious.

Spicy diced chicken [the name of a Chinese dish cooked with diced chicken and Chili]

Ingredients: chicken breast 250g, horseshoe 50g, pickled pepper15g. 50g lard, 3g salt, 20g soy sauce, 20g cooking wine, monosodium glutamate 1g, onion, ginger and garlic 10g, egg white 15g, 20g bean powder, 5g vinegar and 50g good soup.

Method: remove the fascia from the chicken breast, poke some small holes with the tip of a knife, cut into squares about 1.5 cm square, put them in a bowl, add salt, soy sauce, cooking wine and monosodium glutamate and mix well. Peel water chestnut, wash and cut into pieces. Soak red pepper, remove pedicels and seeds. Cut onion into small pieces, ginger and garlic into small cubes. Add dried bean powder to egg white to make a thin paste. Put the wok on a big fire, stir it, and then add lard to heat it (about 150- 180℃). After sizing the diced chicken with egg white and bean paste, slide it into a wok until it is cooked, chop the chopped pickled peppers, stir-fry quickly until the diced chicken is all Chili red, then add water chestnut, ginger, onion and garlic, stir-fry until fragrant, and cook. This dish can use Shanxian watercress instead of pickled pepper. Replace water chestnut with fresh bamboo shoots or green bamboo shoots.

……

[material]

Chicken breast 1 slice, lemon 1 slice, rice wine 1/2 tablespoons, appropriate amount of starch, salt, white pepper and sugar 1 teaspoon, and 50 ml of oil.

[practice]

Wash the chicken breast, pat it loose, put it in a bowl, add rice wine, salt and white pepper to marinate 10 minute. Cut the lemon in half and juice it for later use.

● Pour the oil into the pot and heat it. Fry the chicken breast in a pan until it is slightly burnt. Turn it over. Fry the chicken until it is cooked and soft, then take it out, cut it into pieces diagonally and put it on a plate.

● Heat the bottom oil in the pot, add water starch, salt, sugar and 3 tablespoons of water to boil, add appropriate amount of starch to collect juice, then add lemon juice and mix well, and pour it on the chicken breast.

Sliced chicken with lemon:

Materials:

2 pieces of chicken breast (about 300g), 2 green lemons, 4 tablespoons of starch and 4 tablespoons of corn flour.

A: 1/4 teaspoon salt, 2 teaspoons cooking wine, a little white pepper, 1 egg.

B: 4 tbsp sugar, 4 tbsp water, 4 tsp salt 1/4 tsp starch 1/4 tsp custard powder 1/4 tsp.

1, boneless chicken breast, obliquely cut into large pieces, and marinated with material A for 20 minutes.

2. half a slice of lemon, decorate it around the plate, squeeze the rest and mix well with material B.

3. Mix corn flour and starch, coat the marinated chicken slices with powder, and gently press them for later use.

4. Pour 3 cups of oil into the pot, heat to 80%, add chicken slices one by one, and fry for 40-50 seconds on medium heat.

5. Take out the chicken slices, heat them in hot oil, fry them in high fire for 10 seconds until golden, and take out and drain the oil (it is best to use kitchen paper to absorb the oil).

6. Change the clean pot, pour in the prepared material B, and turn off the fire after boiling.

7. Add the fried chicken slices and mix well.

8. Serve on a plate or sprinkle with fried sesame seeds.