Oven Baked Chicken Tenderloin

Oven Baked Chicken Tenderloin Practice

1, baking pan lined with tinfoil, use a brush to evenly brush a layer of oil, a thin layer can be. (Brush oil can effectively avoid chicken fillets sticking to the tinfoil.)

2, supermarkets sell chicken tenders, the flavor has been marinated, no need to re-seasoning.

3, the chicken fillet spread in the baking dish, no need to thaw, direct baking can be. The taste is more tender.

4, preheated oven 200 degrees, bake fifteen minutes, take out in the middle of a flip, no need to brush the oil. Look, the finished product came out, the color is not very tempting? Because of direct freezing and baking, so save some of the moisture, chicken tenders eat smooth but not greasy, with a light spicy flavor, very appetizing Oh ~

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Pan-fried chicken tenders practice

Main ingredient: chicken breasts of about 1 catty.

Marinade: a pinch of pepper, 1 tbsp soy sauce, 1 tsp sugar, a pinch of ginger juice (or ginger powder), a pinch of cornstarch

Bursting spices: a pinch of green onion, three cloves of garlic, one dried chili pepper (or whatever you like)

Seasoning: 1-2 tbsp soy sauce, 1-2 tbsp sugar, 2 tbsp cornstarch

Preparation: Cut chicken into strips and put them in a submerged dish to drown for 10 minutes. Heat a pan with 4 tbsp oil, fry the chicken until golden brown on both sides, stir in the spices, then add the chicken pieces, add the seasoning and simmer for 1 minute.

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Fried Chicken Fillet with Wood Fungus Practice

Main Ingredients: Chicken Breast

Accessories: Wild Northeastern Hazelnut Mushroom, Black Wood Fungus, Green and Red Bell Peppers

Seasonings: Chicken Seasoning, Cooking Wine, Salt, Scallion, Water Starch

Cooking Methods:

1, change the knife of the chicken breast and cut it into chicken fillet, add cooking wine, salt and Chicken marinade to taste;

2, the hazelnut mushrooms, black fungus with warm water flat soak open, wash and wait for use;

3, sit on the pan on the fire, pour salad oil, the chicken will be put into the pan over a bit of oil, and then fished out and drained to be used;

4, the pot to stay the bottom of the oil, add ginger, onion, garlic, green and red peppers, stir fry and then add hazelnut mushrooms, fungi, chicken, add salt, chicken broth, white sugar saute a few times after Thickening can be.

Features: fragrant, crisp, tender meat.