1. After the chicken breast is thawed, it is cut on the opposite side (thinner and tastes good); 2. Dry the chicken breast with kitchen paper, put it in a container, add 2 cloves of garlic, 2 tablespoons of soy sauce (I don't have pure soy sauce, only add 1 spoon of soy sauce and half a spoon of soy sauce), 1 spoon of white vinegar and 1 spoon of fruit vinegar, knead it evenly, seal it and put it in the refrigerator for the night (I put it in the night before and at noon the next day) When refrigerated for an hour or two, I think I can massage the chicken, which is more delicious. 3. Drop a drop of oil the size of a thumb nail in a non-stick pan (therefore, what I do can't be said to be strictly oil-free. But in fact, as long as your pot is good enough, there should be no problem even if you don't put oil. ) Add a little water to the chicken breast, cover the pot with low heat, and slowly fry until golden on both sides. Don't worry about this process. The fried chicken breast looks good and smells better. I used a smaller pot, so I fried it several times before I finished. 4. Stir-fry all the chicken breast, put it back into the pot, pour in the sauce of the braised chicken on the first day, and pour in coconut milk (you can pour 1 cup of boiling water without coconut milk), 2 pieces of garlic, 2 pieces of fragrant leaves, 2 dried peppers, a little black pepper, 1 tablespoon of soy sauce (I still pour 1). I stewed it for nearly 1 hour; 5. At last 10 minute, turn to high heat to collect juice (don't collect it all), and add a little chopped parsley before taking out the pot.