Porphyra chicken fillet

Material

6 pieces of chicken fillet, proper amount of original barbecue sauce, 3 pieces of seaweed and 6 pieces of perilla leaves

Method

1. Cut the chicken fillet into large pieces; Cut the seaweed slices into several pieces with the same size as the inner muscle slices for later use.

2. Take a piece of chicken muscle and lay it flat on the baking tray, brush it with a layer of original barbecue sauce, then put the seaweed slices of the first method, and finally put the perilla leaves, roll them up into a cylinder, cut them into two equal pieces, string them with bamboo sticks and fix them, and repeat this step until the materials are used up.

3. Brush the kebabs made in Step 2 evenly with a layer of original barbecue sauce, and bake in the oven at 18°c (preheat the small oven for 1 minutes first) for 1 minutes.