Since "Second Senior Brother" became famous, chicken breast has frequently appeared on my dining table.

Whether it's cold, stir-fried, steamed, or stewed, I ate them all.

Not because I like it, but because the price is affordable.

It didn’t matter if I tried it, I really figured out how to make chicken breast delicious.

It subverted my prejudice against chicken breast: dry, hard and woody!

One of the dishes, chicken breast and diced eggplant, can be eaten three times a week at my house. The children ask for it.

This saves the day. I was originally worried that the lack of meat would affect the child's physical development!

Now all worries are gone and everyone is happy!

Let’s take a look at this dish I made!

Preparation of ingredients: Main ingredients: chicken breast, long eggplant, green and red peppers. Two auxiliary ingredients: 2 cloves of garlic, white pepper, cooking wine, sugar, light soy sauce, dark soy sauce, salt, corn starch, vegetable oil. The amount is optional according to taste.

Preparation work: Remove the fascia from the chicken breast, wash and pat it, cut it into small cubes, wash it twice with water to control the moisture, add cooking wine, white pepper, white sugar, light soy sauce, dark soy sauce, salt and stir well.

Add a little water in two batches and mix well to let the chicken drink enough water.

Finally, add corn starch to mix well and stick to it, pour in a little vegetable oil to lock in the moisture, and marinate for a quarter of an hour!

While waiting for the diced chicken to marinate, remove the stems of the eggplant and cut into small dices, cut the green and red peppers into rings, mince the garlic and start frying: Heat the wok, add vegetable oil, the oil temperature is 50% hot, add the minced garlic.

After frying until fragrant, add the diced eggplant. Stir-fry the eggplant frequently to absorb the oil to prevent it from burning in the pan. Stir-fry until the eggplant is almost cooked. Remove from heat and add vegetable oil. Add the marinated diced chicken. Stir-fry until the chicken changes color. Add the diced eggplant.

, add a spoonful of soy sauce, add green and red pepper rings and stir well, turn off the heat and serve on a plate. Warm Tips 1. The key to smooth and tender chicken breast: After adding the seasoning and mixing well, don’t forget to feed the chicken two more times with water to make it full.

water, and finally use vegetable oil to lock in the moisture and marinate for a quarter of an hour.

2. If you can’t eat spicy food, green and red peppers can be replaced with green and red bell peppers, which can match the dishes and satisfy the taste.

3. Add the eggplant to the pan after absorbing the oil and stir-fry frequently over low heat to prevent it from sticking to the pan.