1, practice one. Materials: chicken breast 200~300g, a little ginger, a little pepper, millet pepper moderate. Practice: Wash the chicken breast and remove the fat visible to the naked eye on the surface. Put it in a dish, and use a knife to make a few cuts on the front and back of the chicken breast. This way it will cook slightly faster and the flavors of the chili and peppers will easily enter. Slice the ginger and sprinkle some on both the front and back of the chicken breasts. Pepper salt and cayenne pepper as above.

2, practice two. Material: 400 grams of chicken breast, brine marinade 1000 ㏄. Practice: chicken breast to wash with water and standby. Take the pot, add brine brine juice and cook until boiling, and then into the chicken breast, turn to small fire brine about 8 minutes after the fire, and then soak for 20 minutes can be fished out. Slices can be sliced and served on a plate before serving.

3. 2 slices of chicken breast, 4 tablespoons of olive oil, 1 lemon, salt and pepper to taste, a little chili sauce, and bean sprouts. Directions: Score the surface of the chicken breasts with a knife a few times, rub the surface with lemon juice and olive oil. Place in the refrigerator for 1-2 hours to taste. Salt and pepper to taste. Preheat the oven at 180 degrees, place the chicken breasts in an oven proof dish or other oven safe container and grill for 15 minutes. Blanch the bean sprouts, add moderate salt and serve with grilled chicken breasts.