How do you make chicken breast so that it won t be very chai? Do you have any recipe recommendations

We have no reference data on how many ways to make chicken. Children love hamburgers, boys and girls love to eat chicken pot, and of course, there are many groups who love to eat roast chicken. Our woman is confined, to stew the old hen, it is said that it will replenish the body, my sister gave birth, I don't know how many old hens to eat in a month, of course, I also have a lot of mouthful, the family laughed and said:

My sister gave birth to a child, and I saw that you were raised for nothing."

Stir-fried shredded chicken with pepper is the most down-to-earth method, but if you want to fry the meat tenderly, you can't do it without two brushes. In fact, it is easy to do, directly under the pot and stir-fry, the heat time is well mastered and still tender, and there is a way to marinate the meat first, and then stir-fry, the taste is absolutely amazing.

Ingredients: chicken breast, string pepper, green onion, ginger, cooking wine, light soy sauce, starch, salt, thirteen spices, peanut oil.

Method: 1. Wash the green onion and cut it into chopped green onions, and cut the ginger into minced pieces for later use. (I feel that if you want to make big meat and chicken, ginger is indispensable, which plays a very important role in removing the smell and enhancing the flavor).

2. Tear off the fascia of the chicken breast, clean it and cut it into shreds and put it in a bowl, add minced ginger, light soy sauce, cooking wine, add a spoonful of starch and stir well, marinate for 10 minutes to remove the fish.

4. Heat the oil, pour in the marinated shredded chicken and stir-fry until it changes color, then remove it and set aside.

5. Heat the oil, put the chopped green onion in the cold oil, stir-fry over low heat until fragrant, be careful not to fry the chopped green onion, otherwise it will taste a little bitter and affect the taste.

6. Pour in the prepared pepper and stir-fry until the skin of the pepper is slightly wrinkled, do not add water at this time, otherwise the pepper will be fried and lose its chewiness, and it will not be delicious.

7. Pour the fried shredded chicken into the pot, add salt, thirteen spices, light soy sauce and stir-fry evenly, stir-fry until the ingredients are flavorful, and then put it on a plate.

Soak the chicken breast you bought for three hours, then rinse it with water, blanch it, boil off the blood water, it is elastic in taste, properly pat the chicken breast to make the meat soft, and then add a little salt to make the sub-tissue loose, so that it will not be firewood when cooked, the sweet and sour chicken breast is very good, the chicken breast is shredded by hand, and the sweet and sour sauce can be added.

Shredded chicken breast is definitely a good choice, first blanch the chicken breast in water, remove it, tear it into shreds by hand, then add an appropriate amount of sweet and sour oil to sesame oil, chili oil, and an appropriate amount of salt and stir well.

1.Hammer the chicken breasts before slicing, then cut them into thin slices and put them in a large bowl with an appropriate amount of cornstarch (two or three teaspoons like that) and throw in the oil. Soy sauce.

2.Add the egg whites and stir, then grab and fall for a while (about a few minutes).It doesn't look so wet in the bowl. Let sit for a few more minutes. In that way, no matter how you fry and cook, the firewood will not be particularly tender.

You can wrap the chicken breast in flour and fry it, and I think the chicken breast can be made into vinegared meat, which is not only bibimbap but also delicious.

Before cooking, marinate with cornstarch or cornstarch for about 20 minutes, and then fry it in a hot pan with cold oil, so that the pickled will not be firewood.

It is to add some soy sauce and light soy sauce, green onions, ginger and garlic to it, and wait until it is fragrant before adding the chicken breast, you can choose to stir-fry a few more times.

For chicken breasts, you can marinate them for 15 minutes in advance, and add appropriate cooking wine and cornstarch when marinating, which can keep it tender and not woody.

It's best to fry the chicken breast in a pan first, then stir-fry it, add a little crushed peanuts, and a little cooking wine, so that it won't get firewood.

Hello, I'm glad to answer your question, wash the chicken breast, put it in the pot, add water to the pot, boil over high heat, turn to low heat after boiling, blanch for about 20 seconds, turn off the heat, simmer the chicken breast for about 5 minutes, soak it in the soup to cool, and take it out.

Then put it in a basin and beat it repeatedly with your hands for about 10 minutes Break the green onion, ginger and garlic into foam Salt Chicken essence Add a small amount of white pepper Finally, add an appropriate amount of egg white and mix well Pot under cold water The water can be boiled for 2 minutes to remove A Q bomb method may be to come up directly to the pan and brush a little corn oil, cut the chicken into pieces, marinate it slightly for ten minutes with salt, cooking wine, starch, and pepper, and cut the green pepper into shreds, and kill the water with a little. First thaw the chicken breast naturally, be sure to thaw it completely, if it is soft, it is not called thawing, touch the chicken breast and don't freeze the feeling of your hands, and then find a bag and put the washed chicken breast in, the chicken breast is best to be sliced, and then sprinkle some garlic slices or something, and spice according to your taste.

Then heat the pan and pour in the wide oil, and pour in the chicken pieces as soon as the oil is slightly hot. At this time, see the chicken pieces at the bottom of the oil slowly turn white, immediately take out the chicken pieces to control the oil and pour the meat paste into the pot, if the chicken breast wants to be not old in the stir-fry process, you can make it in the following steps, the first is to add the sweet potato starch often used in every household in Chongqing, Sichuan Province to stir-fry vegetables, of course, there is no corn starch can be replaced, the second needs to be high to heat the oil temperature before the chicken breast can be thickened in the pot and stir-fried with chopsticks to assist, adjusted into a small round cake shape, cover and fry slowly over low heat, and add a little water after the bottom is solidified. Cover the lid and continue to fry, fry until both sides are golden, the water is dried and you can get out of the pan, you must be on low heat, otherwise it will be fried, in fact, before cooking, we can add a little salt to the cut chicken breast, grab it into a slimy look, and add an appropriate amount of egg white to it.

If you want to make chicken breast, of course, it is to make chicken rice flowers, and children love to eat it, first cut the chicken breast into small cubes, marinate it with salt and light soy sauce. Then prepare the batter, put the diced chicken in the batter for a while, then wrap it in a layer of breadcrumbs, heat the oil temperature to 5 percent and fry it in the pan until it is cooked. It tastes great with tomato sauce.

Soaking the chicken in the marinade not only enhances the flavor but also keeps the chicken moist. It also makes the chicken more juicy when eating! The acids in skim milk make the chicken more tender and give it a more milky flavor.

It will not be very woody, and the chicken breast should be washed with water and set aside. Take the pot, add the brine marinade and boil until boiling, then put in the chicken breast of method 1, change to low heat and marinate for about 8 minutes, then turn off the heat, and soak for another 20 minutes to remove it. Slice and serve on a plate before serving.

<>1. Flush the water, we need to soak the fresh chicken breast we bought with water, the purpose of this is to let the water remove the blood in the meat, so that when it is cooked, the taste is more delicious and the chicken breast is more elastic. At the same time, the taste will be better, so we can first soak the fresh chicken breast in water, soak it for about two to three hours, and then rinse it with water, so that the chicken breast will taste better.

2. Blanching, we must blanch the chicken breast before boiling it, blanching is to let it remove the fishy smell in the meat income, and at the same time let his tissue go a little more, so that the chicken breast will be more elastic, and blanch the water first, so that the time will be reduced when the chicken breast is boiled.

3. Slapping the chicken breast is buried in the meat, the chicken breast we usually buy back, in fact, the thickness of its meat is still relatively thick, so if we cook it directly, it will take time. His meat will be firewood, then we can talk about chicken breast with the back of the knife to gently pat it and break up its tissue, so that when the chef cooks the chicken breast, it will be easier to cook it a little bit, and the time will be shortened, and it will not be difficult to do so.

4. Add some salt, you can rub some salt before marinating the meat, sprinkle it on the chicken breast, the salt can make the curved jujube tissue of the chicken breast slightly soft, but rotten but not woody.

Chicken breast can be made into cold chicken breast, fried chicken breast, chicken breast fried broccoli. 1. Cold chicken breast method: chicken breast, green onion, ginger, cooking wine, carrot, coriander, celery, garlic, vinegar, light soy sauce, sesame oil, oil and spicy seeds, sesame seeds, sugar.

Shred carrots, chop coriander, dice celery, chop green onions, 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 green onions, ginger slices, and cooking wine.

1. Cold chicken breast. Ingredients: chicken breast, green onions, ginger, cooking wine, carrots, coriander, celery, garlic, vinegar, light soy sauce, sesame oil, spicy seeds, sesame seeds, sugar.

Shred carrots, chop coriander, dice celery, chop green onions, chop green onions, ginger and garlic, and stir-fry sesame seeds. Shredded carrots and diced celery, blanched shredded carrots and celery in cold water, let cool water, set aside.

Add cold water to the pot, add green onions, ginger slices, cooking wine, chicken breast, bring to a boil over high heat, turn to low heat and cook for 2 3 minutes, turn off the heat and simmer for about 5 minutes.

Minced garlic, minced green onions, minced ginger, light soy sauce, sugar, sesame oil, oil and spicy seeds, make the sauce.

After the chicken shreds are not hot, tear them into thick shreds by hand.

Pour in the sauce and mix well and serve.

2. Fried chicken breast. Ingredients: 1 chicken breast, 1/2 tablespoon salt, 1 tablespoon of black pepper, 3 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of minced garlic, 1 tablespoon of starch, 50ml of water.

Cut a piece of chicken breast in half and cut it into two equal slices, and then gently pat it loose with the back of a knife to make it fluffier and easier to taste.

Add 1/2 tablespoon of salt, 1 tablespoon of black pepper, 3 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of minced garlic, and 1 tablespoon of starch (starch is to make the meat more tender, if you are strict about it, you can leave it out) and stir well, marinate for 30 minutes to fully absorb.

The key to the tenderness of the chicken breast: pour 5g of olive oil into the pan and heat it over medium heat for 20 seconds, add the marinated chicken breast, and fry it on both sides for about 15 seconds to slightly discolor the surface.

Then pour in 50ml of water, cover the lid and simmer for about 2 minutes until the water is dry, turn to medium heat, and fry on both sides for 20 seconds until the surface is golden brown. *Steam cooked chicken breasts for more tender meat and juicier because they absorb moisture and become more juicy.

3. Stir-fried broccoli with chicken breast. 1/2 chicken breast, 1/2 broccoli, 1/2 carrot, 1/2 teaspoon black pepper, 1/2 teaspoon white pepper, salt to taste, 1 teaspoon cooking wine, 1/2 tsp light soy sauce, 1 teaspoon oyster sauce, 2 cloves of garlic, 2 slices of ginger, 1/2 tomato. Dice the chicken breast, broccoli, carrots, tomatoes.

Stir the chicken breast with salt, cooking wine, light soy sauce, white pepper and black pepper and marinate for a while.

Blanch the broccoli and carrots in a pot of hot water, remove and set aside.

Stir-fry ginger and garlic until fragrant, put chicken breast, stir-fry and change color and put vegetables.

Add oyster sauce and salt, stir-fry evenly, remove from the pan.

When marinating meat, you can add more white powder to it, which has a better effect, can lock in a lot of moisture, and will make the meat very delicious, so it will not feel very chai when you eat it again, and the taste is particularly tender.

You can marinate the chicken breast with starch in advance, and fry the chicken breast when the oil temperature is 6 hot, so that the chicken breast is particularly smooth and tender, and it will not be firewood.

The chicken breast should be added with some toppings, some seasonings, and it should be soaked in salted water, so that the chicken breast will not taste firewood, and it will be particularly tasty, and the effect is also very good.

Frying and frying, you can use chicken breast to make kung pao chicken, you can also use chicken breast to make chicken cutlets, you can make fried foods and the like, grilled chicken breast, chicken cutlets, fried chicken tenders, can make chicken breasts delicious.

You can put the chicken breast in a pot and cook it, but don't cook it for too long, then take it out and pass it through with cold water, and then sprinkle some cumin powder and condiments, this taste is very good, and it will not make the chicken breast taste very woody.