1. After the chicken breast is defrosted, cut it open on both sides (thin it out for better flavor); 2. Dry the chicken breast with kitchen paper, put it in a container, add 2 cloves of garlic, minced garlic, and 2 tablespoons of soy sauce (I didn’t simply

For the soy sauce, just add 1 spoon of light soy sauce and half a spoon of dark soy sauce), 1 spoon of white vinegar and 1 spoon of fruit vinegar, knead evenly, seal it and put it in the refrigerator to refrigerate overnight (I put it in the refrigerator the night before and made it at noon the next day

Eat. Of course, if you are in a hurry, you can stew it directly); P.S. It is most convenient if you have a sealed bag at home (but it is not so environmentally friendly). You can refrigerate it and remember it after an hour or two.

After that, I went to massage the chicken to make it more delicious.

3. Put a drop of oil about the size of your thumbnail on a non-stick pan (therefore, I can’t say that what I cook is strictly oil-free. But in fact, as long as your pan is good enough, there should be no problem even if you don’t put oil). Control the chicken breast a little.

After the water is put in, put it on medium-low heat, cover the pot, and fry slowly, frying on both sides until golden brown on both sides.

Don't rush this process, the fried chicken breast will look better and be more fragrant.

I used a smaller pan, so it took me several times to finish frying; 4. After frying all the chicken breasts, put them all back into the pan. Pour in the sauce from the marinated chicken the day before. After it boils, pour in the coconut milk (not

For coconut milk, you can pour 1 cup of boiling water), 2 garlic cloves, 2 bay leaves, 2 dried chili peppers, a little crushed black pepper, 1 and a half spoons of soy sauce (I still pour 1 spoon of light soy sauce and half a spoon of old soy sauce)

(smoked), 1 tablespoon rice vinegar and 1 tablespoon fruit vinegar.

After the high heat comes to a boil, turn to low heat and simmer slowly. I simmered for nearly an hour. 5. Turn to high heat for the last 10 minutes to reduce the juice (do not remove all the juice). Add a little chopped coriander before serving.