Why is chicken breast meat firewood
Chicken breast meat with what marinade Chicken breast meat can be said to be a kind of people and love and hate ingredients, love it because it is a rare white meat, almost no fat, only high-quality protein. Whether it is a fitness and weight loss person, or a small child with a long body are very much in need of it; hate it because it is really not easy to taste, and cooking is not good and hard and firewood. Chicken breast meat surface has a layer of membrane, this layer of membrane can be torn off, but some can not be removed, and this layer of fascia heat tightening, will make the meat become not stretch, eat feel hard.
Chicken breast how not firewood
1, marinate before cooking
To make the chicken breast more flavorful, 24 hours before cooking into the marinade, and then into the refrigerator, the longer the marinade, the stronger the flavor. For a healthier diet, try to use spices, lemon juice or chicken broth in your marinade, rather than choosing a barbecue-style marinade based on a lot of oil.
2 Add seasonings
Using natural spices such as fresh lemon zest, paprika, fresh herbs, and vinegar has no extra fat and also gives chicken breasts a richer flavor.
3 Use a non-stick skillet
Tender sautéed chicken breasts are very flavorful, but if you use cooking oil or butter you may overload it with fat, use a non-stick skillet to skip using oil. Remember to remove all visible fat from the chicken breasts and add some onions, colored peppers, and spices.
How to make chicken breast
Prepare ingredients:
Chicken breast, carrots, mushrooms, chili peppers, Dutch beans (you can choose your own combination of vegetables)
Seasoning:
Sliced ginger, soy sauce, raw cornstarch, cooking wine, pepper, water, salt, oil
Once everything is ready, you can officially start to make this dish.
I. Dicing
Clean the chicken breast and vegetables and cut them into cubes. Chicken breasts before cutting with the back of the knife to slap the chicken knocked loose, so that the knocked meat will be very tender to eat.
Chicken breasts can not be cut too thin, otherwise it will be eaten after frying firewood. So chunks as in half a thumb size is just right.
Second, marinade
Cut the chicken breast and prepared soy sauce, cooking wine and pepper marinade, let stand for a while.
Third, blanch the vegetables
Boil the water in a pot (you can add the right amount of oil and salt), put the other vegetables except mushrooms into the boiling water for 1 minute, then pull out, drain and set aside.
four, wrapped starch paste
raw starch with water to make a paste, add the marinated chicken and mix well.
V. Frying
Put a moderate amount of oil in the pan, and when the oil is hot, put in the chicken to fry for a while first. Chicken breasts do not touch together, put in and do not move, wait a minute to see the color on the flip.
When the chicken breasts are browned on both sides, put the mushrooms and ginger into the pan and stir fry. Finally, add all the chicken breasts and vegetables to the pan and add a good amount of salt. Stir fry on high heat for a few seconds and then you can take it out of the pan.
This way the chicken breast is soft and tender, and the combination of vegetables looks and tastes great.
This way the fried chicken breast is soft and flexible, and the vegetables are very good in appearance and flavor.