Chicken Breast Shreds
1.
Two pieces of chicken breast; (I put it in the water to thaw, my mother wanted to melt it faster, and cut two cuts for me, (●-●) I can only stare). . Boil the water in the pot, add the right amount of cooking wine and ginger, put the chicken breast in water and boil for 8 or 9 minutes, and it will be cooked for 8 minutes;
2.
Pick up the chicken breast and tear it into filaments; (At this time, the man called the husband will be on the court. Look! How thin is the tear)
3.
Stir in your favorite seasoning (I put olive oil, white pepper, cumin, oil, light soy sauce, chili noodles); I grilled two dishes in total, and I added Lao Gan Ma, the goddess of the nation, to the second one. . After mixing well, let it marinate for ten minutes. The oven can be preheated during marinating;
4.
Cover the baking tray with tin foil, and then evenly spread the chicken breast shreds. Put it into the preheated 190℃ oven, take it out every 10 minutes, stir and turn it over. Bake for about 30 minutes. The roasting time depends on the amount of chicken breast. The more shredded chicken breast, the more moisture. The longer the cooking time, the less shredded chicken breast, the shorter the roasting time. When observing that the shredded pork is almost grilled, it can be roasted at 180°C to prevent burning. )
5.
The dried shredded meat is delicious, but when it’s not the best, wait until it’s cooled down and eat it again, it will taste even better.
Tips:
Pan method: Heat the pan over medium heat, pour the chicken breast shreds in a little overheating, stir and spread flat, turn to low heat, cover the pan (leave a little seam) and bake slowly, stir fry every eight or nine minutes, almost Just 25 minutes (in order to create an oven atmosphere) as delicious!
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