Fat Reduction Chicken Recipes, Fat Reduction Chicken Breast Recipes

1. "Knock on the back" of the chicken breast first: use the back of the knife to break the toughness of the tendons, and then cut it into small pieces.

2. Make "horse killing chicken" for the chicken: put in 2 tablespoons of yogurt and grasp it well with your hands. (Don't be lazy with chopsticks, of course, massage is with your hands!) ）。

3. Add 1 light soy sauce and a small amount of black pepper, grasp it well with your hands and marinate for half an hour.

4. Mix the seasoned salt, black pepper, sugar, black sesame seeds and breadcrumbs for later use.

5. Take a piece of chicken and roll it down, shake off the excess flour, and a thin layer is OK.

6. The chicken rolled through the flour is dipped in the egg wash, and it is also wet, so there is no need to hang a lump of pulp.

7. Roll the chicken in the breadcrumbs after being "wet" by the egg mixture.

8. Place all the breaded chicken in a baking dish.

9. Use a brush to brush the surface of the chicken with a thin layer of vegetable oil.

10. Preheat the oven, 180 degrees, middle layer, bake for 15 minutes to 20 minutes. When you eat it, you can dip it in tomato sauce, sweet and spicy sauce, five-spice powder, cumin powder, etc., whatever you like.

The fat reduction chicken is a big practice, cut the chicken into pieces and blanch the water, then put oil in the pot to stir-fry, add an appropriate amount of water, add green onions, ginger and garlic, a little salt to cover the pot, simmer over low heat, add a little oyster sauce and stir-fry before leaving the pot.

Wash the chicken breasts. Sprinkle with a little salt, a little and on all sides.

Sprinkle with pepper and marinate in the refrigerator for 30 minutes.

Add water to the pot, not too much water, no more than 2cm over the chicken.

Once the water is boiling, cover and cook for 10 minutes. Remove from heat, cover and simmer for 5-10 minutes. Scoop up and load into plates.

The simplest way to reduce fat chicken is boiled chicken breast, which is cooked in a pot, then torn into thin strips and eaten cold.

This kind of fat reduced chicken is generally chicken breast, which can be based on your preference, if it is for the sake of **, the best is mainly halal, and then with some dipping sauce.

Fat reduced muscles can be baked or used in an air fryer to make less oil and less salt.

Fat Reduction Chicken Recipe Daquan, I think it is relatively easy to cut paper chicken authors, I think if you don't know, you can search on the Internet, there are a lot of textbooks in this area on the Internet.

Be sure to go for the chicken skin, the front of the chicken skin is full of fat.

Simply muscular approach, it is better to boil, chicken, so that there is no fat.

1.Chicken breast with dried shredsBoil water in a pot, add an appropriate amount of cooking wine and ginger, add the chicken breast and cook for 10 minutes until cooked;

Tear the chicken breasts into shredded shapes;

Add 4 grams of olive oil, 15 grams of tomato paste, grams of salt and pepper per 100 grams of cooked chicken breast, stir well and marinate for about 10 minutes.

2.Vegetable chicken breast pattiesTake a piece of chicken breast and chop it into a puree, 50 grams of shredded carrots and 3 shiitake mushrooms and chop them;

Place the ingredients in a bowl, add 1 egg, a pinch of salt, pepper, soy sauce, starch and oil, and stir clockwise;

Take a heat-resistant bowl, brush a thin layer of oil on the ground, pour in the meat paste and flatten it, and brush the surface with another layer of oil;

Bake in a preheated oven at 200 degrees for 20-25 minutes.

3.Avocado chicken breast open sandwichBoil the chicken breast, let it cool and tear into shreds;

Cut the avocado in half, puree it with a spoon, pour in the shredded chicken breast, add a little salt and pepper, and stir up;

Spread the avocado with chicken breast sauce on the whole wheat toast and cover the core.

1.Start by preparing all the ingredients.

2.Pour an appropriate amount of water into the pot, add a spoonful of salt, blanch the asparagus, drain and set aside.

3.After peeling the garlic, put it in the Dongling wireless meat grinder, and take it out for later use.

4.Gently pat the chicken breast with a mallet, then cut it in half with a knife, beat it again, and pour in cooking wine to remove the fishy smell.

5.Add black pepper to taste.

6.At this time, add an appropriate amount of salt to taste according to personal taste.

7.Add rosemary for added flavor.

8.At this point, massage the chicken breast thoroughly with your hands.

9.Add minced garlic, seal with plastic wrap and marinate for 40 minutes.

10.Heat the olive oil in the Sinster gourmet pot and add the marinated chicken breast.

1.Fry the chicken breasts until lightly charred on one side, then turn over and continue to fry until.

12.When both sides are fried until golden brown.

Here's how to make a reduced-fat chicken breast:Ingredients: 350g chicken breast, 100ml spicy salad dressing.

Accessories: half a cucumber, a small section of green onion white, 3 slices of ginger, 4 shallots, 5 grams of cooking wine.

1. Prepare the required ingredients.

2. Wash the chicken breasts and put them in a pot of cold water, and at the same time put in the shallots, Chang Xiaoliang ginger slices and cooking wine.

3. After the heat boils, skim off the foam, turn to medium-low heat, cover and cook (about 15-20 minutes).

4. Shred the cucumber and green onion.

5. After the chicken breast is cooked, take it out and soak it in cold water for 5 minutes (it must be boiled water or mineral water).

6. Remove the cooled chicken breast, drain the water, and tear it into small filaments along the lines of the chicken.

7. Mix together shredded chicken, cucumber shreds, and shredded green onions.

8. Pour in the spicy salad dressing, mix well and serve.

9. Finished products. <>

1. Clean the chicken breast, paying attention to completely peel off the membrane on the surface of the chicken breast.

2. Then cut into evenly sized strips.

3. Marinate. Add salt (** to be light), black pepper, cumin powder, a small amount of light soy sauce to taste, and then use your hands to fully grasp the meat and the ruler of the flavor to facilitate the flavor.

4. It is recommended to marinate overnight, which can be covered with plastic wrap and put Sun Sleepy in the refrigerator to refrigerate, and it will taste better the next day.

5. In a hurry, more than 30 minutes can be done.

6. Remove the marinated chicken breast and spread it on a tray.

7. Turn on the oven at the same time to preheat.

8. After the oven is preheated to 180 degrees, put the laid chicken breast in;

9. Use a 220-degree medium fire and bake for 15 minutes.

10. Take out the roasted chicken breast, and then eat it with broccoli, sweet potatoes, tomatoes and other foods that are also suitable for eating ** meals, which can not only satisfy your appetite, but also not be afraid of gaining weight.

<> "Pan-fried chicken breast.

Ingredients: chicken brisket, lettuce, cucumber, carrots.

Production steps: 1. Slice the chicken breast, add a little salt, black pepper, a spoonful of cooking wine, a spoonful of light soy sauce, and half a spoon of oyster sauce to grasp and marinate for half an hour;

2. Put a little oil in a frying pan and fry the chicken breasts until slightly charred on both sides;

3. Cut carrots and cucumbers into shreds, wrap them in lettuce and eat them too fragrant!

Here's how to make a chicken breast fat reduction meal:

Ingredients: 1 chicken breast, half an onion, 2 tomatoes, appropriate amount of lettuce, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, appropriate amount of salt, 1 tablespoon of starch, oil suitable for cherry blossoms, 1 tablespoon of black pepper, plate, etc.

1. Cut the chicken breast into two pieces and beat it slightly with the back of a knife. Add soy sauce, oyster sauce, cooking wine, salt, starch and black pepper, mix well, marinate for 15 minutes.

2. Put oil in a pan, add the onion, fry until fragrant, and put it on a plate.

3. Add an appropriate amount of oil, add the chicken breast, and fry slowly over medium-low heat.

4. Drizzle with a little soy sauce and salt, cook the chicken breast thoroughly, and lightly color it before serving.

5. Finally, decorate the plate with tomatoes and lettuce.

Ingredients: 1 chicken thigh, 1 plate of dried red pepper, 1 plate of sesame pepper, 1 head of garlic, 1 piece of ginger, 2 celery stalks, 1 coriander, appropriate amount of vegetable oil, appropriate amount of salt, a little soy sauce.

1.1 chicken thigh, you can also use whole chicken or chicken breast, chicken thigh is relatively more meat and less bones, and the meat is elastic;

2.Chicken thighs are chopped into small pieces with a quick knife, each piece is about a centimeter in size, and a quick knife must be used, so that the bone fragments will be much less, and there is no need to worry about cutting the mouth when eating;

3.All the garlic heads are halved, the ginger is cut into thick strips, the celery is cut into two longitudinal sections and then cut into inch segments, the dried red pepper and the pepper are ready, you can add a lot of spicy ones, and you can put less if you can't eat them;

4.Heat the oil in a small pot, fry all the chicken thighs into the pan to remove too much water, and remove the oil when the surface is slightly browned, and the remaining oil can be mixed with cold vegetables or stir-fried;

5.In another pot, scoop a little oil from the fried chicken pieces, first put the pepper, garlic and ginger slices into the pot and stir-fry until fragrant; Pour in the dried red peppers; The key to spicy and slightly spicy is here: if you want to be more spicy, you can cut or break the chili pepper into two or three pieces, which can fully release the spicy taste in the chili.

6.Put the diced chicken into the pot and stir-fry, sprinkle an appropriate amount of salt and soy sauce to color and taste, because you want to eat dry and fragrant, so don't add water;

7.Before starting the pot, put the celery and coriander segments into the pot and pull them a few times to change color and then put them on the plate, or you can use green garlic segments to add color and flavor.

Method 1: Stir-fry chicken with chili.

Ingredients: chicken, green pepper, red pepper, star anise, Sichuan pepper, green onion, ginger, shiitake mushroom, light soy sauce, dark soy sauce, garlic, sugar, edible salt, vegetable oil.

Method: 1. Chop the whole chicken into small pieces, wash it and drain it. Remove the stems and seeds of green and red peppers, rinse them and cut them into sections;

2. Wash the green onion and cut it into sections, wash the ginger and cut it into slices, cut the mushrooms into chunks, and crush the garlic;

3. Pour an appropriate amount of cooking oil into the pot, pour in Sichuan pepper and star anise and stir-fry to make it fragrant;

4. Pour in the chicken and stir-fry, after the chicken changes color, pour in the green onion, ginger, garlic and shiitake mushrooms, stir-fry evenly;

5. Pour in cooking wine, light soy sauce, and dark soy sauce in turn, and stir-fry evenly;

6. Pour enough water into the pot and cover with a lid;

7. Turn on high heat and cook until the soup boils, then turn to medium heat and cook for 20 minutes;

8. Remove the lid of the pot, turn on high heat to reduce the juice, and pour in an appropriate amount of edible salt and sugar to taste;

9. Pour in the chili pepper and stir-fry evenly.

Method 2: Home-cooked fried chicken.

Ingredients: chicken, green onion, ginger, vegetable oil, garlic, rock sugar, salt, light soy sauce.

Method: 1. Chop the whole chicken into small pieces, wash it and drain it.

2. Wash the green onions, cut them into sections, wash the ginger and cut them into slices;

3. Pour an appropriate amount of cooking oil into the pot, pour in green onions, and stir-fry ginger until fragrant;

4. Pour in the chicken and stir-fry over high heat, after the chicken changes color, pour in cooking wine, light soy sauce, and stir-fry evenly;

5. Pour enough water into the pot and cover with a lid;

6. Cook on high heat until the soup boils, then turn to medium heat and cook for 20 minutes;

7. Remove the lid of the pot, turn on the high heat to reduce the juice, add a rock sugar and simmer for a while;

8. Then add an appropriate amount of salt to taste, stir-fry for a while, and then get out of the pot.