Chicken Finger Pie

Chicken Finger Pie

1. The big one is a spoon, the small one is a tea spoon

2. Hand-held biscuits are sold in supermarkets, which are convenient and can be made at any time.

3. Wash the chicken breast and use a razor blade to form thin slices about 5 mm thick.

4. Use the back of a knife or rolling pin to beat the chicken repeatedly to loosen the texture of the chicken to make the meat more tender after it is done.

5. Add 3 tablespoons of cooking wine, 1 tablespoon of oyster sauce, 1 teaspoon of table salt, and 5 grams of hand-grinded black pepper to the chicken. Chop well and marinate for 15 minutes.

6. Preheat the air fryer or oven for three minutes.

7. Add the marinated chicken to the air fryer pan, bake at 180 degrees for 10 minutes, and turn it over halfway through.

8. Take a pan to preheat, take out the dough and tear off the protective film.

9. Put the hand-grabbed biscuits into a pan and fry directly over medium heat without adding oil. Turn over once a minute until golden brown on both sides.

10. Beat an egg, pour it under the cake, cover the cake and fry for half a minute.

11. Fry the egg mixture for half a minute, turn off the heat, turn the cake over, then add vegetables and meat to make a wrap.

12. Wash two large leaf lettuce leaves.

13. Place the vegetable leaves on the pie, and put the grilled chicken breast on the vegetable leaves.

14. Spread a tablespoon of salad dressing on the chicken and between the leaves.

15. Fold the pie in half and roll it up, and a hand-held burrito is ready.

Tips:

The sauce to be applied can be selected according to personal taste, such as black pepper sauce, tomato sauce, hot sauce and so on.