Don’t always eat out, the food at home tastes better! Follow Meiniang and share with you the recipes of delicious home-cooked dishes every day - Stir-fried Chicken Breast
As for what dish goes best with rice, it is the various home-cooked stir-fries that we have been accustomed to since childhood, including meat, vegetarian, and combinations of meat and vegetables. , each has its own flavor.
Chicken breast is low in fat and high in protein. The meat is tender and delicious, easy to chew and digest. It is not only a common food for fitness people to supplement high-quality protein, but also very suitable for middle-aged and elderly people.
Various cooking methods such as frying, stir-frying, steaming, boiling and roasting are suitable for chicken breasts. Stir-fried chicken If you want the chicken to be delicate and tender, do not put the chicken directly into the pan and stir-fry. Add one more step. The fried chicken breast will not only be tender, fragrant and appetizing, but it will also be healthier with less oil and salt. .
Stir-fried chicken breast
- Ingredients:
Main ingredients: 1 piece of chicken breast, half of king oyster mushroom, half of bell pepper, carrot1 small section, 10 grams of black fungus, garlic, ginger, dried red pepper 2 pieces, peppercorns, 10 grams of sweet potato starch
seasonings : camellia oil 1 tablespoons of light soy sauce, 2 tablespoons of cooking wine, salt, white pepper
- Steps:
1. Tear off the surface of the chicken breast. albuginea , rinse with clean water, cut the chicken slices into 2 pieces parallel to the knife and cutting board, and then cut into thin slices along the texture of the chicken. , add 1 tablespoon of cooking wine, sweet potato starch, salt and white pepper, mix well with your hands and let it sit for 10 minutes, sizing the chicken and marinating it to add the base flavor
4. Wash, peel and slice the carrots, cut the bell pepper into small slices, and cut the king oyster mushroom into diamond-shaped slices Soak the black fungus in water in advance, wash and tear into small pieces, smash the garlic, shred the ginger, remove the seeds from the dry red pepper and cut into rings
5. Add water to the pot and bring to a boil, add 3 slices of ginger, 1 teaspoon of salt, a few drops of oil, first Add carrot slices and blanch for half a minute, then add black fungus and blanch for 1 minute, then add king oyster mushroom slices and blanch for half a minute, finally add bell pepper and blanch for half a minute, remove all ingredients together, drain the water
6. Then marinate the sizing Pour the delicious chicken slices into the pot of boiling water, quickly break them up with chopsticks, take them out immediately when the chicken changes color, drain the water
7. Heat the wok and add oil, add ginger, garlic, dried chili rings, and peppercorns, stir over low heat until fragrant, and pour Add the blanched chicken and stir-fry for a few times, then add 2 tablespoons of cooking wine along the edge of the pot, stir-fry until fragrant.
8. Then pour the blanched vegetables into the pot, stir-fry a few times, and add 1 tsp. Salt, 1 tablespoon light soy sauce, stir well and serve.
Tips
The fiber of chicken is delicate, so you should cut the chicken along its fiber so that the chicken will not break into pieces.
The chicken is first wrapped in starch, cooking wine, and white pepper and marinated to remove the fishy smell and increase the flavor. The starch is equivalent to putting a coat on the chicken, so that it will not become old easily after being heated in the pot.
When blanching the chicken, there should be enough water in the pot. Put it in the pot over high heat and quickly blanch it until it changes color. Take it out. The chicken will be more tender when it is heated evenly. Another advantage of blanching the chicken first and then frying it is that it can remove some of the purine compounds in the chicken.
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