Main ingredient: chicken breast Ingredients: green onion and ginger

Nutritional composition of chicken: per 100 grams of chicken contains 695 kilojoules of caloric energy, 18.5 grams of protein, 9.6 grams of fat, 0.08 grams of riboflavin, 17 milligrams of calcium, 102 milligrams of phosphorus, 18.1 micrograms of selenium.

Practice: 1. First of all, the chicken breast inside the pot to cook, and then the cooked chicken breast take the stick to knock a little, why take the stick to knock it? If you knock it in this way, its meat is more fluffy and soft, which is good for us to tear it.

2. Tear the shredded chicken and put it on a garnished plate,

3. Start seasoning, sesame paste, sugar, salt, MSG, soy sauce, rice vinegar, pepper, and add some chili oil to make it a little spicier, and then mix it well and pour it on the shredded chicken.

Skimming Chicken Breast

Skimming Chicken Breast is a dish cooked with the most tender chicken breast, which is white in color, soft and tender in texture, light and refreshing, and refreshing to the palate.

Method of preparation

Raw materials 100 grams of net chicken breast, 40 fresh peas, 12 grams of wet starch, 4 egg whites, 7.5 grams of wine, 1.5 grams of monosodium glutamate, 2.5 grams of refined salt, 140 grams of chicken broth, 25 grams of cooked chicken oil, 500 grams of raw oil (about 75 grams).

Method

(a) in the chicken breast sprinkled with a little cold water, with the back of the knife smashed into a velvet (with the smashing and sprinkling of a few drops of water, so that the chicken velvet soft, and does not stick to the knife), and then gently scrape the chicken velvet with a knife, chopped like a dough like a delicate and soft chicken puree.

(2) in the chicken puree add 15 grams of cold water, stirred well mixed into the egg white, along one side of the stirring stop into the chicken paste (do not beat, so as not to foam, fried chicken puree fluffy), and then add 5 grams of wet cornstarch and a little fine salt, mix well.

(3) Put the frying pan on a high flame, pour in the raw oil, when the oil is hot, change to a light flame. Pour the chicken paste into a leaky spoon, shake it constantly so that it leaks into the spoon, shake it constantly so that it leaks into the oil, and deep-fry it into a pea-sized ball (i.e., chicken ball). Fry for about 1 minute, then quickly fish out the chicken balls to drain off the oil.

(4) the wine, monosodium glutamate, salt and wet starch into the chicken broth, pour into the frying pan, stirred into the white sauce on the high flame, into the peas and chicken ball stir, dripping with cooked chicken oil that is.

Fried Butter Chicken Chop

With: 750g of chicken breast, 250g of butter, 500g of shredded potatoes, 250g of lobster, 250g of boiled cauliflower, 250g of boiled carrot strips, 250g of bread, 200g of vegetable oil, 15g of salt, a little pepper.

Practice: (1) the chicken breast in the wing joints of the upper part of the chop (leaving the upper section and the chicken breast joint), picking the wing bone of the upper section of the tendon meat into the bone handle, and then remove the chicken tenderloin to remove the tendons, and then use the blade to remove the outer layer of the chicken breast skin and chicken breast on both sides of the slice open into thin slices, and then with the meat pat patting flat, the chicken tenderloin with the back of the knife upside down smashed to loosen the meat, and then wiped flat into thin slices.

(2) butter with a knife to soften the crescent shape in the center of the chicken breast, and then pick up the chicken with a knife and carefully wrap the butter tightly and crescent shape, sprinkle salt, pepper, dipped in flour, brush the egg batter, dipped in fresh bread crumbs to collect the edges of the hot vegetable oil deep-fried until golden brown and cooked through and take out. Serve with shredded fried potatoes, boiled cauliflower, longbeard, boiled carrot strips, and a paper roll flower on the bone handle.

West Lake Brasenia schreberi soup

Raw materials:

Main ingredient: 150 grams of fresh West Lake Brasenia schreberi, 25 grams of cooked ham, cooked chicken breast 50 grams. Seasonings: refined salt 2.5 grams, 2.5 grams of monosodium glutamate, 350 grams of high-grade broth, cooked chicken oil 10 grams.

Cooking process:

(1) cooked chicken breast, cooked ham are cut into 6 cm long silk. (2) the frying pan on a high flame, ladle into the water 500 grams of boiling, into the Brasenia schrebergeri, boiling immediately after the fishing, draining the water, served in a soup bowl. (3) the senior broth and salt, monosodium glutamate together into the frying pan to boil, poured on the Brasenia schreberi, and then arranged on the cooked shredded chicken breast, cooked shredded ham, drizzled with cooked chicken oil, that is to become.

Spiced oil dragon and phoenix legs

Main ingredients: 200 grams of tender chicken, 50 grams of battered shrimp;

Accessories: 100 grams of pork thighs, 15 grams of cooked ham, 400 grams of lard, 15 grams of mushrooms, 20 grams of water chestnuts, 20 grams of green peas;

Seasoning: 2 eggs, 10 grams of chopped scallions, 1 gram of ginger, 10 grams of wine, 2 grams of refined salt, monosodium glutamate (MSG) 1, 15 grams of hot sauce oil, pepper 0.25 grams, 50 grams of dry starch, 500 grams of cooked lard (about 150 grams of oil).

Method

1. mushrooms, chicken, ham, pork leg, water chestnuts were cut into pine nuts, add battered shrimp, green peas, scallions, ginger, add flavor and mix well into the filling, divided into 10 parts, cut the lard into 10 sheets, eggs, dry starch into a thin egg paste, coated with lard, the middle of the stuffing, wrapped into a chicken thigh-shaped, insert a chicken bone in the narrow end of the **** do 10.

2. pot on a high flame, put the lard burned to 60% hot, the chicken thighs on the egg batter into the deep-fried, fished out and drained, placed on the plate that is.

Features: golden color, crispy outside and tender inside.

Beijing green Sichuan pepper chicken ball almond

Raw materials: chicken breast (frozen or fresh chicken breast can be), almonds 100 grams.

Seasoning: 3 teaspoons of soy sauce, 1 teaspoon of sugar, 1 teaspoon of cornstarch, a little stock, a little sesame oil.

Methods: Remove the bones from the chicken breasts, cut them into thin pieces, and mix with 2 teaspoons of soy sauce and a little bit of oil. First, fry the almonds in lukewarm oil and then lift them up. When the oil temperature rises to 80 degrees or above, drop the chicken pieces into the pan and deep fry until golden brown, then remove from the pan. Then the almonds, chicken balls together in the pan, plus seasoning stir fry is ready.

Three dried pachyderms

Raw material: 600 grams of fresh dried pachyderms, 80 grams of ham, 100 grams of chicken proline, 60 grams of chili pepper

Method

Mushrooms, clean and torn into silk, add salt and rubbed a little bit and put in clean water, and then sprinkle a little bit of flour to pinch the meat. Chili pepper, ham, chicken proline shredded, garlic finely chopped, chicken proline with egg paste batter. Stir fry the dried parsley mushrooms in oil and serve on a plate. Drain the oil from the chicken with warm oil and put it in the center of the dried parsnip mushrooms; leave the oil in the bottom of the pan, add garlic and hot pepper, stir fry and put it in the center of the chicken, and then put it on the fire leg to finish.

Ginseng and astragali chicken and melon soup

[Materials] chicken breast, melon 200 grams each, ginseng, astragalus 3 grams each, salt, wine, monosodium glutamate moderate.

[Practice] chicken breast shredded with ginseng, astragalus with the casserole, add 500 ml of water stewed to eight mature, blanch into the winter melon slices, seasoned with salt, monosodium glutamate, yellow wine, winter melon can be cooked through. As a meal of auxiliary soup dishes to eat

Blast ginseng chicken

Raw materials fresh ginseng 15 grams, 200 grams of chicken breast, 25 grams of asparagus, 25 grams of cucumber, egg white 1, salt, cooking wine, green onions, ginger, coriander Japonica, chicken broth, lard, sesame oil, monosodium glutamate, water soybean meal in appropriate amounts.

Making 1. chicken breast slices cut into 5 cm, 1.6 cm wide, 0.16 cm thick slices; ginseng washed, oblique knife cut into 0.66 cm thick slices; asparagus, cucumber slices; green onions, ginger shredded; parsley japonica cut long section.

2. Chicken slices with salt, monosodium glutamate and mix, down into the egg white, water soybean meal mix.

3. Put lard in the spoon, burn to 50 percent heat, down into the chicken, with chopsticks cut, cooked when fishing, control the oil.

4. With refined salt, monosodium glutamate, chicken broth, cooking wine to the juice.

5. Put the bottom of the oil in the spoon, burn to 60% of the heat, into the shredded green onion, ginger, bamboo shoots, ginseng slices stir fry, and then under the cucumber slices, cilantro stalks, chicken slices, cooking on the juice, upside down a few times, dripping with oil that is.

UsageConsumption can be divided into meals with food. It is not recommended for people with colds.

Effects Greatly replenishes vital energy. Suitable for qi deficiency, body weakness and other conditions.

Guanzi and chicken breast salad

Ingredients: 1, rice 2 two; 2, seaweed or seaweed a sheet; 3, chicken breast appropriate amount; 4, salad dressing; 5, an egg.

Methods: Spread the seaweed or nori on a flat surface, put a little salt on it, put the rice on top, and then roll it up to make a rice ball. Cook the peas in salted water, fish them up and mix them with a small amount of chicken breast and salsa for a salad. Add a hard-boiled egg.