chicken breast

100g

condiments

rice

Proper amount

green soya bean

Proper amount

carrot

Proper amount

corn

Proper amount

Purple cabbage

Proper amount

Eggs (of hens)

Proper amount

Chicago marinade

Proper amount

starch

Proper amount

step

1. Defrost the chicken breast and pat the sides loose with the back of a knife (you can use a meat hammer).

2. Add Chicago prime steak marinade (salt, pepper, soy sauce, sugar, chicken essence can't replace anything. ), pat evenly on both sides.

3. The chicken is coated with marinade and knocked with the back of the knife, which can help to improve the taste. This step is shown in the following figure 1.

Pickling 15 minutes. Just prepare other vegetables during this time. )

4. Prepare a little string beans and corn kernels, shred purple cabbage, shape carrots with flower molds and slice them.

5. Marinated chicken, sprinkled with dry starch on both sides.

6. Heat the pan, pour a little olive oil (salad oil) and fry the chicken breast until golden on both sides.

7. Slice the chicken breast. If the chicken is small, the iron plate can be released without cutting. )

8. Heat the pan, pour a little olive oil, add green beans, corn and carrots, and a little oil.

9. When the iron plate is on fire, turn on a small fire first, sprinkle shredded cabbage on the iron plate, and code the chicken breast on it. Put the rice in a bowl, compact it and buckle it on the iron plate. Top with green beans, corn kernels, carrot slices and an egg.

Fire, heating the iron plate, the rice bottom turns yellow to gab, and the egg bottom turns golden. Don't worry, eggs can still be boiled when turned over from the fire. )

skill

1, processing chicken breast for 3 minutes+curing meat 15 minutes+frying and cutting meat for 5 minutes =23 minutes.

2, steamed rice in advance, probably need to steam 15-20 minutes, together can be used together. Almost ready