What sauce is dipped in boiled chicken breast, and how to make boiled chicken breast delicious

Boiled chicken can generally be used, bean paste or ordinary soy sauce, so that the sauce will be more tender and more nutritious.

Chicken contains nutrients such as water, protein, fat, calcium, phosphorus, iron, carotene, sugar, niacin, ash, etc.

Rich in protein and a variety of nutrients, it can supplement nutrients for the human body, strengthen the body and enhance physical strength; It can promote the growth and development of infants and adolescents, alleviate sub-health conditions, and improve the body's immunity;

It also contains phospholipids, linoleic acid and linolenic acid, which can reduce the content of low-density lipoprotein and cholesterol and play a role in protecting the cardiovascular system.

1. Compared with pork and beef, chicken has a higher protein content and a lower fat content.

In addition, chicken protein is rich in essential amino acids, and its content is very similar to the amino acid spectrum in eggs and milk, so it is the best high-quality protein.

The protein content of chicken varies depending on the part, with and without skin, and the order from highest to bottom is roughly skinless chicken and thigh.

Chicken skin contains a lot of lipids, so chicken with skin on it should never be considered a low-calorie food.

2. Chicken is also good for phosphorus, iron, copper and zinc, and is rich in vitamin B12, vitamin B6, vitamin A, vitamin D and vitamin K.

3. Compared with beef and pork, the lipids of chicken contain more unsaturated fatty acids - linoleic acid and linolenic acid, which can reduce the content of low-density lipoprotein cholesterol that is not good for health.

Nutritional value and efficacy of chicken.

1. Chicken has a high protein content, and it is easy to be absorbed and utilized by the human body, which has the effect of enhancing physical strength and strengthening the body. In addition, chicken contains ingredients such as fat, calcium, phosphorus, iron, magnesium, potassium, sodium, vitamins A, B1, B2, C, E, and niacin.

2. The content of potassium and sulfate amino acids in chicken is also very rich, so it can make up for the lack of beef and pork.

3. Chicken has more vitamin A content than other meats, and although it is worse than vegetables or liver in terms of quantity, its vitamin A content is much higher than that of beef and pork.

4. Chicken has a good therapeutic effect on malnutrition, cold intolerance, fatigue, menstrual irregularities, anemia, weakness, etc.

Chicken has the effect of warming and invigorating qi, replenishing deficiency and filling essence, strengthening the spleen and stomach, invigorating blood vessels, and strengthening muscles and bones.

Chicken breast has no bones, and many people like to use it as kung pao chicken. In KFC and Wallace, they like to use it to be fried into chicken corn, but the chicken corn made on the outside is flour wrapped in a small dice of chicken breast, and it is fried flour when you eat it. The sweet and sour chicken breast that I will introduce today is also fried with cornstarch to make chicken rice, but it must be full of chicken breast.

Friends who don't know what to eat recently can follow along to learn how to make this sweet and sour chicken breast! Let's learn how to make this dish together!

Sweet and sour chicken breast.

Ingredients and ingredients to prepare: 1 chicken breast, 50 grams of corn starch, 1 egg, 60 grams of tomato paste, 1 gram of black pepper, 15 grams of sugar, 15 grams of light soy sauce balsamic vinegar, 3 grams of salt, 5 grams of cooked white sesame seeds.

1. Wash the chicken breasts you bought, cut them into evenly sized strips, beat in an egg, 25 grams of starch, 1 gram of black pepper and a small amount of salt, stir well, and set aside to marinate for 15 minutes.

2. After marinating the chicken breast, wash the pot and add appropriate peanut oil to fry the chicken breast, wait for the oil to be hot for five minutes, use chopsticks to sandwich the chicken breast into the oil pan and fry, and fry the chicken strips until slightly golden and float up.

3. Re-heat the oil in the oil pan over high heat until it bubbles, then put the fried chicken breast down and fry it until the color turns dark golden brown, then you can drain the oil and set aside.

4. While waiting for the oil to drain, you can prepare sweet and sour sauce, take a glass bowl, pour in 60 grams of tomato paste, 25 grams of starch, 15 grams of sugar, 15 grams of light soy sauce and balsamic vinegar, add 40 grams of water and stir together.

5. Pour the prepared sweet and sour sauce into the pot first, turn on low heat to burn the sweet and sour sauce until it is slightly viscous, pour the drained chicken breast into the pot and stir, so that each chicken strip is coated with a sticky sweet and sour sauce. Finally, sprinkle some cooked white sesame seeds and you're ready to go.

The chicken breast dressed in sweet and sour sauce is bright red, just like the way the rock sugar gourd looks when it is just poured with sugar, and it looks full of appetite. It tastes crispy and tender, sweet and sour, and just a few sticks are like eating them with rice. After the sweet and sour chicken breast is cooked, it should be eaten hot and cold, which will affect the taste, the sweet and sour sauce on the outside will become sweet and greasy, and the skin of the chicken breast will become soft.

Kung Pao Chicken. It is a dish that everyone likes to eat, not only looks very appetizing, but also looks good, there are a lot of vegetables in it, and there are a lot of **, which not only satisfies the desire of children to eat meat, but also parents let their children eat more vegetables He is also very willing, but many parents are not good at Kung Pao Chicken, in fact, the key to Kung Pao Chicken is the sauce of Kung Pao Chicken.

Generally, 250 grams of chicken breast is stir-fried.

The ratio of the sauce is about: 1 tablespoon (15 grams) of soy sauce, sugar.

spoon (25 g) of monosodium glutamate.

2 grams (to taste), 1 tablespoon of vinegar (15 grams), 5 grams of pepper oil, water starch.

Kung Pao Chicken's Recipe: Boil some water and turn off the heat; Pour in the raw peanuts and blanch for about half a minute; After taking it out, you will find that the infrared clothing of the peanut is wrinkled, and at this time, the infrared clothing will be easily removed with a light peel; Put a little oil in the pan and fry the peanuts over medium-low heat; Chicken breasts are hammered with the back of a knife; Chicken with starch, light soy sauce, cooking wine.

and a small amount of oil sizing, pickled and prepared; Cut the green onion into small pieces, slice the garlic and cut the dried chili peppers; Mixing just the right amount of juice is the soul of Kung Pao Chicken (since this dish requires quick stir-frying, the juice must be prepared in advance, and the process of stir-frying cannot be put slowly). Add a little more oil to the pan, heat the pan with cold oil to smooth the chicken and put it out; Leave the bottom oil, add Sichuan pepper and dried chili pepper and fry slightly; Add green onions, garlic stir-fry until fragrant; Stir-fry the chicken slightly; Pour in the sauce sauce; After the soup is thickened, pour in the peanuts and turn a few times to remove from the pot.

After the sauce of Kung Pao Chicken is prepared, and then come to make Kung Pao Chicken, fully learned, the method feels very simple, and it has mastered the essence of Kung Pao Chicken, this dish, if you want to do this dish well, it is very easy, basically everyone will do it, but don't eat too much of this dish, there is more soy sauce in it, which is not conducive to wound healing.

1. Ingredients: 200 grams of chicken breast, 100 grams of shredded lettuce, cooking oil, green onion, ginger, sesame oil, balsamic vinegar, sugar, chicken essence, peanut butter, light soy sauce, cooking wine, fine salt.

2. Wash the green onion and ginger and cut into slices.

3. Boil water in a pot, add green onions, ginger slices, and cooking wine to boil.

4. Put in the chicken breast, then boil, turn to low heat and cook for 3 minutes, turn off the heat, take it out after 5 minutes, and tear it into thin strips by hand.

5. Wash the lettuce, cut it into shreds, marinate it with fine salt for 15 minutes, squeeze out the water, put it on a plate and spread it flat.

6. Sprinkle shredded chicken on top.

7. Take two tablespoons of peanut butter and mix it into a paste with a little warm boiled water, add a little light soy sauce, sugar, sesame oil, chicken essence, a little balsamic vinegar and fine salt, and make a thin slightly viscous soup evenly poured on the shredded chicken.

Ingredients: 150 grams of chicken breast, 40 grams of cabbage.

The delicious recipe for boiled chicken breast is as follows:

1. Wash the chicken breast and cabbage and cut them into small pieces, as shown in the picture below

2. Add water to a pot and bring to a boil, then add the chicken breast and cook for about 5 minutes, as shown in the figure below

3. Add the cabbage and cook it with the chicken breast, as shown in the picture below

4. The finished boiled chicken breast is shown in the figure below

Ingredients: 1 piece of chicken breast, salt, ginger.

Steps to make boiled chicken breast.

1.Prepare the ingredients, top from left to right are salt, Huadiao wine (cooking wine), olive oil (peanut oil), black pepper. If possible, you can prepare a little starch and lemon.

2.The meat is cut into slices with a cross and reverse texture, which should not be too thin, as it will be too thin and too thick to taste; Ginger cut strips and green onions into slices (for the convenience of picking them out later, if you don't averse to chop them all up, you can also do it).

4.**, add water, warm water pot, not hot hands is appropriate. You can add a little oil to the water.

It doesn't matter if the fire is a little bigger, it's almost the same when the meat turns white and stops for a minute or two, you can't give an exact time, because the thickness and size of the fire are different, skim off the foam and take it out. While the pot is still hot, add more salt to the water, pass the cut side dishes (I used lettuce), turn off the heat and remove them. Finish.

It can be eaten with some sauces to make it more flavorful.

Chicken breast is meat on the inside of the breast, shaped like a hat. The meat is delicate, delicious, nutritious, and can nourish the body. However, it only contains the same fat as shrimp and crabs.

It is the only meat that does not have to worry about the harm to the human body due to animal fats. Chicken breast is the part of chicken that has a high protein content.

Ingredients: 5 taels of chicken breast, 1 lettuce (round).

Excipients: 2 tablespoons of bean paste, 10-20 peppercorns, 1-2 tablespoons of pepper, 1-2 tablespoons of chili powder or dried chili pepper, light soy sauce, cooking wine, starch, green onions, ginger, garlic, sesame chives salad oil 5-10 ml.

The amount of green onion is as long as a small thumb, the amount of ginger 3-5 slices, and half a head of garlic), if you like spicy food, you can prepare a few extra dried chili peppers to break and set aside 2Chicken breast, slice (try to be as thin as possible), add a little light soy sauce (1-2 tablespoons), starch (1-2 tablespoons), cooking wine (2-3 tablespoons), pepper (1 tablespoon teaspoon salad oil, stir well, marinate for 30 minutes).

3.Heat the wok, do not put oil, add the whole peppercorns, pour out the peppercorns when they start to be fragrant, put them on a dry panel and crush them with a knife, and set them aside for later use. Add a little oil to the pot, put the lettuce in and fry it, and then put the lettuce in a **.

4.If there is bean paste, this step can be ignored. Homemade sauce:

2 tablespoons of soybean paste, 1 piece of Wang Zhihe sauce tofu, 1-2 tablespoons of tofu milk, 1 tablespoon of Lao Gan Ma or chili sauce, mix well and set aside. When I make it, I put the homemade sauce and bean paste together and stir it well, in order to make it more flavorful.

5.Put a little base oil in the pot, put in the minced green onion, ginger and garlic in the boiling pot, put in the bean paste (or homemade sauce), fry the red oil in the bean paste (the homemade sauce is fried, until the pot begins to bubble), add cold water (use your imagination Ha: imagine that after the chicken slices are put into the pot, the amount of water feels like the chicken slices can be submerged quickly), and then add an appropriate amount of cooking wine (reference dosage 1-2 spoons) and soy sauce (reference dosage:

1-3 scoops), stir well.

6.After the soup in the pot boils (when the water in the pot begins to bubble), pour in the chicken slices, cook for 1-2 minutes, cook the meat slices (how to determine whether they are cooked, you can taste it directly), and then pour the chicken and soup in the pot into the ** where the lettuce is released.

7.Sprinkle the chicken slices with ground peppercorns, chili noodles (1-2 spoons), and if you like spicy food, you can add the prepared dried chili flakes and sesame seeds.

8.Wash the wok, heat the pan, add about 10-20mll of salad oil (it feels like it can cover a layer of your chicken slices), heat the oil and pour it on the chicken slices (be careful not to splash on your body with hot oil), and you're done. If you have chives, you can sprinkle some to reduce the color.

I learned that I could make it for my family.

Home version of boiled meat boiled chicken breast.

How to make boiled chicken breast for fitness, let's learn it together.

1.Chicken breast with green peppers.

Cut the chicken breast into shreds, add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, 1 tablespoon of starch and mix well for later use, shred the peppers, and chop the green onions.

Heat the oil, add the chicken and stir-fry until it changes color, push the shredded chicken to the edge of the pot, add chopped green onion and stir-fry until fragrant, add chili peppers, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, a little salt and sugar, stir-fry well.

2.Deep-fried spicy chicken.

Cut the chicken breast into cubes, add ginger slices + 1 tablespoon of cooking wine + 2 tablespoons of light soy sauce + 1 tablespoon of oyster sauce + chopped black pepper, grasp well and marinate for at least 30 minutes.

Cut the dried chili peppers and prepare a small bowl of dried chilies.

Put a little oil in the pan, pour the chicken breast into the pan and stir-fry for a while, until the surface is slightly charred.

Then add garlic, Sichuan pepper, dried chili pepper and continue to stir-fry, and add half a spoon of sugar.

Sprinkle white sesame seeds before cooking.

3.Cold shredded chicken breast.

First, add the chicken breast to the pot under cold water and blanch the ginger slices cooking wine, skim off the floating dust halfway, blanch the water, remove it and wash it with warm water.

2Put the blanched chicken breast in another pot of warm water, add ginger slices, green onions, cooking wine, and a pinch of salt. Bring the water to a boil and cook for 15 minutes.

After the cooked chicken breasts are put in a large container and cooled to the point that they are not hot, tear the chicken breasts into shredded chicken with your hands, slightly finer, as it will be more flavorful. Then chop some chopped coriander and spread it on top of the shredded chicken.

To prepare the cold sauce, add minced garlic, green onions, chili noodles, and sesame seeds to the bowl, heat the oil in the pot and pour it evenly, then add three spoons of light soy sauce, one and a half spoons of aged vinegar, a little salt and white sugar chicken essence, stir evenly and pour it into the shredded chicken.

After pouring in the juice, wear disposable gloves and stir well, put on a plate and serve.

4.Chicken breast with shiitake mushrooms.

Slice the chicken breast, slice the shiitake mushrooms, shred the ginger, and cut the pepper into circles with an oblique knife.

Put a pinch of salt + 1 tablespoon of cooking wine + 1 tablespoon of light soy sauce + 1 tablespoon of dark soy sauce + 1 tablespoon of starch + 1 tablespoon of cooking oil in the chicken, mix well and set aside.

Put oil in the pot, shredded ginger and stir-fry until fragrant, and stir-fry the chicken breast.

Put a little oil in the pot, put the shiitake mushrooms, put the appropriate amount of salt, fry the mushrooms, put the chicken breast, put the chili pepper and stir-fry evenly.

5.Fish-flavored shredded pork.

Shred the chicken breast, shred the carrot, shred the green pepper, soaked the fungus and shredded, minced garlic.

Marinated chicken breast: 1 tablespoon cooking wine, 1 tablespoon light soy sauce, 1 tablespoon salt, 1 tablespoon sugar, 1 tablespoon starch. Stir well, marinate for 15 minutes, stir-fry and set aside.

Sauce ratio: 2 tablespoons light soy sauce, half a tablespoon dark soy sauce, 1 tablespoon of aged vinegar, 1 tablespoon of sugar, 1 tablespoon of starch, half a bowl of water.

Pour oil into the pot, stir-fry the minced garlic, and add 1 tablespoon of Pixian bean paste.

Add shredded carrots, shredded fungus, and shredded green peppers, fry for 2 minutes, add shredded chicken breasts, pour in the sauce, and reduce the juice over high heat.