Poached Pork Slices-teach You to Make Chicken Breasts Tender and Delicious
1.
Let’s start with a large collection of materials
2.
Chicken breast slicing Here you need to pay attention to the chicken breast, when cutting it, it should be sliced obliquely along the texture into large pieces for later use.
3.
Put the cut chicken breasts into a large container. Add water to the chicken breasts and rub them with your hands to make the chicken fully absorb the water. Here you will find that the chicken breasts can absorb a lot of water.
4.
Add a tablespoon of dry starch to the chicken breast that is kneaded in the water and stir well
5.
When the water in a half pot of boiling water has not boiled, when the bottom of the pot just starts to bubble, add the chicken piece by piece.
6.
The chicken is blanched into eight mature and removed and set aside
7.
Boil half a pot of water to blanch the bean sprouts and celery and put it in a large bowl for later use
8.
Put a little more oil in the pot and heat it, then add the green onion, ginger, garlic, dried chili pepper and star anise, then turn to low heat and stir fry for a while. Stir fry until dehydrated, remove all the green onion, ginger, etc., leaving only the oil
9.
Put 1 tablespoon of Pixian bean paste into the oil in the previous step, stir fry into red oil, then add 1 tablespoon of light soy sauce, 1 teaspoon of white sugar, 1 tablespoon of cooking wine
10.
Put the boiled chicken in the red oil and stir fry at the same time add 1 teaspoon of oyster sauce and 1 teaspoon of chicken juice
11.
After the chicken is stir-fried, add 1-2 small bowls of water to a boil over high heat. Add some salt to serve.
12.
Add a little dried chili to the chicken
13.
Heat a little vegetable oil and sesame oil in the pot and pour it on the dried chilies
14.
Sprinkle with chives at the end and enjoy
Tips:
When cutting the chicken breast, it must be cut diagonally along the lines so that the cut is regular and tastes better.
