One: boneless chicken fillet
Food preparation
Chicken breast 100 kg, ice water 20 kg, salt 3 kg, monosodium glutamate 300 g, sugar 600 g, pepper 150 g, spices 800 g, garlic powder 50 g, chicken essence 300 g, bread crumbs.
Method step
1, chicken breast washed and sliced, per treaty10g;
2. Put the ice water into a large basin, add all seasonings and mix well, then add chicken strips and marinate for half an hour;
3. Put the marinated chicken into the bread crumbs and wrap them evenly;
4. Heat the oil in the oil pan to about 170 degrees, add the chicken fillet and fry until it floats.
Two: Chicken fillet with double peppers
Food preparation
Two pieces of chicken breast, half of yellow pepper, half of red sweet pepper, half of orange, half of spinach, half of soy sauce, half of sugar, half of wine, half of olive oil and half of corn flour.
Method step
1, cut chicken breast into strips, add soy sauce, wine, sugar, orange juice and corn starch, mix well and marinate for 10 minute;
2. Stir-fry the chicken fillet in a hot oil pan until it changes color, and add orange juice to the pan;
3. Add double peppers to the remaining oil in the pot, stir-fry the spinach, then pour in the fried chicken fillet and stir-fry for a few minutes.
Three: Assorted chicken fillet
Food preparation
200 grams of carrots, 200 grams of corn, 200 grams of edamame, chicken breast 150 grams, appropriate amount of water starch, appropriate amount of oyster sauce, appropriate amount of peanut oil, a little raw flour, appropriate amount of monosodium glutamate and appropriate amount of soy sauce.
Method step
1. Wash carrots and cut into pieces, and wash corn and edamame;
2. Wash the chicken breast and cut it into cubes of similar size. Add cornstarch and vegetable oil and stir well.
3. Boil hot water in the pot, pour carrots after boiling, cook edamame, and control the water for later use;
4. Heat oil in a wok, add diced chicken with soy sauce, and add salt to taste;
5. Finally, hook the thin clam with a little water starch and take it out of the pot.
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