Sweet and Sour Cabbage Chicken Breast

Name: Sweet and Sour Cabbage Chicken Breast
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: About 400g Chicken breast; About 400g Chinese Cabbage Stem; 2 capsules garlic; 1 Dried chili; 1 tbsp Soy sauce; 1/3 teaspoon Refined salt; 1/3 teaspoon pepper; 1/3 teaspoon Sugar; 1 tbsp Egg liquid; 1/2 tbsp corn starch; About 2 tbsp Shimizu; 1/2 tbsp Oyster sauce; 1+1/2 tbsp Vinegar; 1 tbsp Cooking Wine; 1/2 tbsp Corn flour; 1/2 tsp sesame oil

by rosejyy2000

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I didn’t really like chicken breasts before. I always felt like firewood. I found that there was a box of large pieces of chicken thighs in the refrigerator. How to deal with them. Later, I searched a lot of videos about cooking chicken breasts on the Internet. It has to be resolved. There is a Chinese cabbage at home. Cut the stems to make a side dish, and it becomes a slightly spicy, delicious, sour and sweet meal. "

Sweet and Sour Cabbage Chicken Breast

1. Cut the chicken breast into large slices and place in a large bowl, first add 1 tbsp light soy sauce, 1/3 tsp salt, 1/3 tsp pepper, 1/3 tsp sugar, grab well, add 1 tbsp water, and use Grab the marinade so that the meat absorbs the water, add 1 tbsp of water, and then stir well. The meat should not be dry, otherwise it will have a woody feel when frying. At this time, add 1/2 tbsp of corn starch and stir evenly. Put about 1 tablespoon of egg liquid, grasp it evenly with your hands, and let it stand for more than 20 or more than 20 minutes;

Sweet and Sour Cabbage Chicken Breast recipe

2. At this time, we are free to make a bowl of juice, put 1 tbsp light soy sauce, 1/2 tbsp oyster sauce, 1+1/2 tbsp vinegar, 1+1/2 tbsp sugar, 1 tbsp cooking wine, 1 cornstarch /2 tbsp and mix thoroughly, then add 1/2 tsp of sesame oil, stir a few times, set aside, then cut the stems of Chinese cabbage, slice the garlic, and cut the chili into sections;

3. Turn on medium heat, the pot should not be too hot, do not stir-fry on high heat, add the bottom oil, pour the chicken slices and stir-fry until they are eighty or ninety mature, and set aside;

4. Heat the pan and put the bottom oil, pour in garlic slices and chili, and saute;

5. Pour the cabbage stems;

6. Stir fry until softer;

7. Add the chicken and flip it a few times;

8. Remove the vegetables and leave the space in the middle of the pot, pour in a bowl of juice, stir-fry evenly, fry until the juice foams up, turn off the heat, and the vegetables are out of the pot, Enjoy.

Tips:
1. The meat must have a certain amount of moisture when marinating, not too dry, the meat must be fully absorbed in the water, so that it will not burn, and do not stir-fry during frying, just stir fry;
2. First adjust the bowl of juice to prepare for the final synthesis of the ingredients, stir it before pouring into the vegetables, and don't let the powder sink;
3. Under normal circumstances, the ratio of vinegar to sugar is about 1:1. If ketchup or other seasonings are added, it should be adjusted appropriately.