How to cook chicken breast without firewood, and what seasonings can be used in addition to curry?

If the chicken breast is cooked for a long time or is not marinated, it will cause it to be very woody and not bite, so we must marinate the chicken breast in advance, and the time must be grasped. To make the chicken breast tender, marinate it for two hours in advance, add pepper and salt, and add a little olive oil to control its water loss on the surface. Or mix a salt water first, soak the chicken breast for an hour, and then wash it so that it will not be firewood again.

How to make chicken breastPreparation ingredientsChicken breast, potatoes, onions, carrots, cheese, milk, oil, salt, cornstarch, curry. Method: Cut the chicken breast into small cubes, cut the potatoes and carrots into cubes, and dice the onions, and marinate the chicken with salt and cornstarch for half an hour, so as to prevent it from cooking for too long. Boil the chicken breast in a pot of water and blanch it bloody.

Third, take out the chicken with a plate and control the moisture. Pour oil into the four pots, add minced green onion and ginger, stir-fry to bring out the fragrance. <>

Five potato-chopped carrots into the pot and stir-fry back and forth, add water just over the potato chunks, and do not stir before boiling the water on high heat to prevent it from breaking. After boiling six handfuls of water, put in the curry and chicken breast, turn to low heat, cover the pot and simmer, wait for the curry to melt and boil for the time to keep stirring, prevent it from sticking to the pot, until the potatoes are cooked, if the water is not enough, you can put some more water, make the soup thicker and then add milk to continue stirring, and finally reduce the juice on high heat. <>

7. Use a plate to bring out the rice you have just cooked, then put the curry sauce on it, put a piece of cheese on it, stir it well, and then eat. Pay attention to the curry boiled for a long time, marinate the chicken with cornstarch, it will not get old, carrots and potato pieces should not be cut too small, otherwise it will be easy to cook, keep stirring when boiling to prevent it from sticking to the bottom, put milk to ease its spicy taste, and at the same time make the soup thicker, if you don't like to eat cheese, you can leave it out.

When boiling chicken breast, in addition to curry, you should also add milk, cornstarch, cheese and other ingredients to make it more flavorful and delicious.

The ancestral secret recipe for cooking chicken breast is not chai at all, low-fat and delicious.

During fat loss: how to make chicken breast so that it will not be firewood, the meat is tender and juicy, the ingredients are very simple: 1 chicken breast, half a lemon, a pinch of salt, a pinch of black pepper, a pinch of honey, 5 garlic cloves, olive oil; Served with staple potatoes and vegetarian pumpkin.

If you want to make chicken breast, you must marinate it first, cut the chicken breast into small pieces, put some cooking wine to remove the smell, a little salt, a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of cooking wine, a spoonful of black pepper, and a little starch, starch is the trick to make the meat tender. In this way, the marinated chicken breasts are sure to be tender and juicy.

You can also use bean paste or sweet noodle sauce. We first clean the chicken breast, soak a little and cut it into cubes, marinate it with oyster sauce, cooking wine, green onion, ginger and garlic foam for marinating, the second step: soak the peanuts, peel after soaking, and the third step:

Put the marinated chicken breast in the pot and stir-fry it slightly, then put in the peanuts soaked in advance to stir-fry together, and then add oyster sauce, cooking wine, green onion, ginger and garlic, millet chili, sugar, salt and sweet noodle sauce to reduce the juice. This way our delicious kung pao chicken is ready.

Chicken breasts can be coated with a layer of starch on top before cooking. The chicken breast that comes out of this way will not be woody, nor will it be old, and it will appear more tender. It tastes better this way.

It can be used, but generally speaking, chicken thighs are used for curry meat, because chicken thighs are very tender, and chicken breasts.

Generally, after it is fried, it will be very chai. And if the skin of the chicken thigh is removed, the fat is lower than that of the chicken breast. So say chicken curry.

The meat is generally made with chicken thighs, which adds to the tenderness and smoothness of the whole taste.

Ingredients: 350 grams of chicken with bones, 150 grams of potatoes, 50 grams of green onions, 2 cloves of garlic, 10 grams of flour.

Seasoning: Shao wine, chicken powder, salt, curry powder.

20 grams. Method:

1. Clean up the chicken, cut it into pieces, put it in a pot of water and cook it slightly, remove the washed foam and set aside; Peel the potatoes and cut them into pieces of the appropriate size; Cut the green onions into small pieces; Garlic minced.

2. Put oil in the pot and boil until it is hot, fry the potatoes until the crust is yellow and bright, remove and drain the oil and set aside; When the chicken pieces are also fried in oil until the surface is slightly dry, remove and drain the oil and set aside.

3. Put about two tablespoons of oil in a wok, put in curry powder, flour and garlic, fry the fragrance over low heat, add green onions to stir fragrant, add a small half cup of water to open the noodles, then add a bowl of water, add chicken powder and stir well, put in chicken pieces, cook Shao wine, heat over medium heat for 5 minutes, then add potatoes, adjust the saltiness, cook until the chicken is cooked and the juice is thick, pour sesame oil out of the pot.

Chicken curry can be made with chicken breast. Curry, also written as curry, is a sauce made from a variety of spices that is commonly found in Southeast Asian cuisines such as Indian, Thai, and Japanese, and is usually eaten with meat and rice.

Absolutely, here's how.

1. Peel and cut potatoes and carrots into small pieces for later use (small pieces are easier to cook and flavor) 2. Cut the chicken breast into small pieces, add starch, light soy sauce and a small amount of cooking wine and marinate for about 15 minutes.

3. Heat oil in a pot, add chicken and fry until it changes color, remove and set aside.

4. Add the potatoes and carrots and stir-fry until five ripe.

5. Add the chicken and continue to stir-fry until it is seven or eight ripe.

6. Add the curry cubes, then add water and a small bowl of milk until the chicken is submerged, sprinkle with black pepper.

7. Turn to low heat, pay attention to the bottom of the stir-fry and do not paste the pot to reduce the juice and turn off the heat.

Chicken curry can be made with chicken breast, this one is made with chicken breast, and the texture is also very delicious, so you can try it.

For this chicken curry, you can use chicken breast because the chicken breast is more tender and tastes better.

Chicken curry can be made with chicken breast because the texture and taste are still good.

Yes 1Cut carrots, onions, potatoes, garlic and chicken breasts and set aside.

2.Remove from the oil pan and stir the garlic until fragrant.

3.Quickly pour in the onion and sauté until slightly transparent.

4.Pour in the chicken pieces and stir-fry quickly and evenly, stir-fry for one minute.

5.Pour in the carrots and stir-fry well.

6.Then pour in the potato pieces and stir-fry for one minute.

7.Add coconut milk.

8.Add milk and simmer for five minutes.

9.Add the curry bricks and continue to cook over the lowest heat for a few minutes.

10.Take another pot and cook the udon for later use.

11.Serve and serve.

Indian curry: first cut the chicken into pieces, then marinate it with yogurt to taste, then stir-fry the onion, garlic, ginger, millet, chili pepper in a pot, then add star anise, cinnamon, bay leaves, cloves, grass and fruit stir-fry until fragrant, finally add curry powder, cumin, black pepper and stir-fry until fragrant, finally add tomato puree and stir-fry until fragrant, add chicken to stir-fry and change color, add coconut milk, boil water, then season, cook until the chicken is cooked in eight layers, add potatoes and cook it. In general, it is best to use chicken thighs, and chicken breasts are also fine, there is no difference.

Personally, I think it's chicken.

We can add the right amount of starch when marinating the chicken breast, and the resulting chicken breast will taste more tender and especially easy to taste.

You can marinate the chicken breasts, sprinkle pepper and salt on them, and pour olive oil over them.

Put the smooth side of the chicken breast into the pan over high heat, fry for about 1 minute, turn over, and fry for another 40 seconds. Then put the chicken breasts in boiling water, boil for about 10 seconds, turn off the heat, cover the pot, and let the chicken breasts simmer in the pot for about 8 10 minutes.

First of all, be sure to use fresh chicken breasts, if it is frozen, the taste will definitely not be good. Fresh chicken breasts can be used with egg whites to lock in moisture.

Usually we go to make some delicacies, such as chicken breast is a very good ingredient, because it is also a food that is only eaten without fat, and chicken breast curry bibimbap with chicken breast is also very delicious. Let's first choose a very fresh chicken breast, because the chicken breast is fresh, and the chicken breast curry is also very delicious, no matter what the ingredients are, we must use the freshest ingredients.

1. Cut the chicken breast into pieces and marinate.

Prepare cooking wine, light soy sauce, dark soy sauce, and if you don't want to marinate the chicken breast with starch, you can beat two egg whites and put it in, because this is also a step to make the chicken breast tender.

2. Prepare carrots and potato wedges.

Heat the oil, put the marinated chicken breast in the pan and stir-fry, then add the carrots and other pieces, finally add the water, and then add the curry paste.

3. I usually eat potatoes at home, and the curry bibimbap is also very delicious.

If you don't want to go through the hassle of cooking at home, you can make your own chicken breast curry cubes, because then you don't have to stir-fry, and the rice and dishes are ready.

For those who want to **, you can choose some chicken breast to do a variety of delicacies, because chicken breast is also a low-fat food, and it will not make you fat when you eat it, so it is also very important for people now, they will control their diet when they don't **, and will not eat some meat things, so this chicken breast is also a very good choice. This also strengthens your own nutrition.

Relatively speaking, chicken breast curry rice is also very easy to make, as long as you master every step of the way, the curry that makes it is also very delicious. Because chicken breast is usually sold in the market, it is not expensive, and the cost of a meal is only 20 yuan. Therefore, this chicken breast curry bibimbap is also very delicious and delicious, and it can be made at home for children.

You can smash the chicken breast with a meat hammer, put a little baking soda starch in it, and put an egg white or something like that, you can make the chicken breast soft and woodless.

First of all, it is important to pay attention to the excess fat on the chicken, and secondly, it is important to soften the chicken, which can be soaked in milk to remove the smell and soften the meat. Master the cooking time, and when frying, turn off the heat when the chicken is elastic by pressing it with your hands. If you boil it, cook it for about 15 minutes.

The first thing to do is to fry the chicken breasts in a pan, cut them into the right size, and then put them in a curry drink until they are thick.

You can sprinkle pepper and salt on the chicken breast, then drizzle with olive oil and marinate for a while.

Curry chicken rice with chicken breast is good. Chicken breast is high in protein but very low in calories. The same 100 grams of skinless chicken breast has only 133 calories, while chicken thighs have 181 calories and chicken wings have 194 calories.

Chicken breast meat is delicate, and 100 grams of chicken breast contains about 5 grams of fat, but this is the case with Chang Lu Xi, and its fat content is already at the bottom end of the meat. Fitness** people can use chicken breast instead of pork and other foods that fat can't control. Chicken breast can bring a strong feeling of fullness, which can reduce appetite and prevent overeating.

As a result of a mouthful full of protein, you won't feel hungry for about 3 hours after eating a chicken breast. As an extremely healthy food, chicken breast also contains imidazole moss, a substance that can improve people's memory and relieve the fatigue of the human body due to sports and other births.

Chicken breast is not firewood method: pat the loose meat pieces and put a cross knife so that the chicken breast is no longer so woody, find the side of the chicken breast with fascia, place it upwards, and then use the knife to hit a fine cross knife, not very deep. Then, flip the chicken over and start beating with the back of the knife until the whole piece of chicken is loosened.

This practice destroys the fascial structure of the chicken breast, which can avoid the chicken breast due to too much fiber and too little fat to a certain extent.

"Chai" taste, so that you are more willing to eat it often.

Preparation of curry chicken rice

Ingredients. 500 grams of rice, 200 grams of chicken breast, 40 grams of curry cubes, 1 potato

1 carrot, appropriate amount of peas, appropriate amount of oil, appropriate amount of minced green onion, appropriate amount of light soy sauce.

Steps: 1) Wash the rice.

2) Pour into the rice cooker, add an appropriate amount of water, and press the cook button;

3) Peeled potatoes, carrots, green onions, curry cubes ready;

4) Put water in a pot and bring to a boil, add chicken breasts and blanch them;

5) Cut the carrots and potatoes into cubes and mince the shallots;

6) Chicken breasts are soaked in good water and taken out to cool, and also cut into cubes;

7) Wash the peas and set aside;

8) Stir-fry the minced chives in oil, pour in the chicken breast and stir-fry;

9) Pour in the carrots and potato wedges;

10) Pour in light soy sauce and stir-fry a few times;

11) Add water and cover the ingredients, bring to a boil over high heat, and cook over medium heat for another 10 minutes;

12) Pour in the curry cubes and peas and bring to a boil;

13) Take a plate, spread the rice on the bottom, scoop a spoonful of curry chicken and potatoes, and mix the rice with a fragrant curry sauce;

14) Let's eat!

Tips:

In order to coordinate the time, you can cook the rice and prepare the chicken and potato curry sauce at the same time; Peas are easier to cook, put last, and the color is also bright; The delicious curry paste should be moderately thin, if it is too thin, you can heat it for a while, and if it is too thick, you can add water appropriately; The amount of ingredients prepared is the size of a family of three.