1. Wash the fresh chicken breasts, remove impurities, and cut them into two halves with a broach. Then add salt, black pepper and rice wine. Gently massage the chicken breast on both sides for a few minutes with your hands, cover it with plastic wrap and place it in the refrigerator for three hours.
2. Wash the okra and remove the stalk for later use. After the water boils, put the processed okra in boiling water for a few minutes, and soak it in the cold water prepared in advance for a few minutes. Then, rinse the okra several times with cold water and it will be fine.
3. Heat the pan, turn to medium heat, add the sliced toast, and fry until both sides are slightly yellow, remember to turn it over at any time, and also remember to fry the toast. Then cut into cubes and set aside.
4. Turn the pan to medium heat without adding oil. Add the marinated chicken breasts and fry until golden on both sides. Turn to medium and low heat and fry for a while, then pour in a small amount of water, lower the heat and cover the pan Cover for a few minutes. Let cool, tear it into shredded chicken with your hands, pour a little lemon vinegar sauce and mix well, set aside.
5. Take the yolk of the cooked salted duck eggs for use instead of egg whites...
Tips:The key to whether this dish is good or not is whether the chicken breast has been marinated for enough time. The best thing is to prepare the chicken in the morning and fry it in the afternoon for a better taste. When frying chicken breasts, always pay attention to the color and temperature of the meat, otherwise the taste will be much worse when it gets old.
When all the ingredients are potted, you can sprinkle some black pepper on the chicken breast shreds, the taste is great.
