Chicken breast can do cold chicken breast, fried chicken breast, chicken breast fried broccoli. A cold chicken breast practice: chicken breast, scallions, ginger, cooking wine, carrots, parsley, celery, garlic, vinegar, soy sauce, sesame oil, oil splash, sesame seeds, sugar. Shred carrots, chop cilantro, dice celery, slice scallions, chop green onions, ginger and garlic, and stir-fry sesame seeds. Blanch shredded carrots and celery in cold water and set aside. Add cold water to the pot, add large onion segments, ginger, cooking wine.

I. Cold chicken breast. Prepare ingredients: chicken breast, scallions, ginger, cooking wine, carrots, cilantro, celery, garlic, vinegar, soy sauce, sesame oil, hot pepper, sesame seeds, sugar. Shred carrots, chop cilantro, dice celery, slice scallions, chop green onions, ginger and garlic, and stir-fry sesame seeds. Shredded carrots and diced celery, shredded carrots and celery blanched over cool water, over cool water, standby.

Add cold water to the pot, add the large onion segments, ginger, cooking wine, chicken breasts, high heat to boil, turn the heat to low and cook for 2 to 3 minutes, turn off the fire and simmer for about 5 minutes.

Minced garlic, minced scallions, minced ginger, soy sauce, sugar, sesame oil, oil splash of hot pepper, make the sauce.

After the shredded chicken is not hot, tear it into thick shreds with your hands.

Pour into the sauce and mix well to plate.

Second, fried chicken breast. Preparation ingredients: a chicken breast, salt half a spoon, 1 spoon black pepper, 3 spoons of cooking wine, 2 spoons of soy sauce, 2 spoons of minced garlic, 1 spoon of starch, 50 ml of water. a piece of chicken breast cut in half horizontally into two even slices, and then gently patted with the back of the knife to make it more fluffy and easier to taste.

Add half a tablespoon of salt, 1 tablespoon of black pepper, 3 tablespoons of cooking wine, 2 tablespoons of soy sauce, 2 tablespoons of minced garlic, 1 tablespoon of cornstarch (the cornstarch is to make the meat more tender, but not to be added if you're a strict controller) and mix well, and marinate for 30 minutes for it to be fully absorbed.

The key to tender chicken breasts: Heat 5g of olive oil in a pan over medium heat for 20 seconds, add the marinated chicken breasts, and sauté for about 15 seconds on each side to lightly brown the surface.

Then pour in 50ml of water, cover and simmer on low heat for about 2 minutes until the water dries up, then turn the heat up to medium and fry the chicken breasts on both sides for about 20 seconds, until the surface is golden brown. * Simmer the chicken breasts with water vapor, the meat is more tender and the chicken breasts fully absorb the water and become more juicy.

Third, chicken breast fried broccoli. Half a chicken breast, half a broccoli, half a carrot, half a teaspoon of black pepper, a teaspoon of white pepper, salt, a teaspoon of cooking wine, half a teaspoon of soy sauce, a teaspoon of oyster sauce, 2 cloves of garlic, 2 slices of ginger, half a tomato. Dice chicken breast, cut broccoli, carrots, tomatoes

Chicken breast put salt, cooking wine, soy sauce, white pepper, black pepper mix well, marinate for a while.

Blanch broccoli and carrots in a pot of hot water, fish out and set aside.

Explode the ginger and garlic, put the chicken breasts, stir fry to brown and put the vegetables.

Put oyster sauce and salt, stir fry evenly, out of the pan.