Steamed Stuffed Chicken Breast with Black Pepper
1.
Wash the chicken breast to remove excess fat (please ignore the knife above, it is available when you buy it). Cut the thick side with a knife in parallel, preferably with a small sharp knife, do not cut the other three sides, cut into a pocket shape
2.
Cut it as shown in Figure 1, only the side cut by the knife is open, and the other three sides are connected (can you see it?). Use a fork to pierce the chicken breasts, n, pierced on both sides. Add 1/2 teaspoon salt, 1 teaspoon black pepper
3.
1 scoop of cooking wine, spread the front and back evenly, massage the chicken breast for a while, and marinate for half an hour. Prepare the filling, cut broccoli, shiitake mushrooms, and carrots as shown in the picture. Put a few drops of oil in a pot of boiling water and blanch the filling for about one minute, remove it from the cold, and squeeze the water dry by hand. At this time, the steamer starts to boil water for use
4.
Add 1/2 teaspoon black pepper sauce, 1 teaspoon sugar, 1/3 teaspoon salt and stir well. Fill the stuffing into the marinated chicken breast
5.
Wrap the chicken breast with tin foil with the mouth facing up. Close the mouth on both sides and hold it upwards to lock the soup. Boil the steamer, add chicken breasts, and heat for 15 minutes on medium-low heat.
6.
The steamed chicken breast is overflowing with juice and the meat is not tender. Mix 2 tablespoons of steamed chicken broth and 1 tablespoon of black pepper sauce. When eating, cut the chicken breast into pieces and drizzle with the sauce.
Tips:
Black pepper is best to be ground.
Don't steam for too long, the chicken will get old and dripping.
The sauce can be what you like, not necessarily black pepper, ketchup, barbecue sauce, or even goddess sauce can be dripped.
