Crumbs on the chest
By VicentaLakin
It's the pastry season, the pink and sweet. It's so delicious. The chicken chest is so tender, it doesn't matter
Recipe Recommendations
- peeled chestnut 250g
- chicken breast 300g
- qingchong few
- garlic 2 cloves
- salt 1 spoon
- soy sauce a little
- white sugar 1 spoon
- soy sauce 1 scoop
- cornflour 1 spoon
- salty fragrance
- burn
- ten minutes
- simple
Steps for Crumbs on the chest
1
I'm buying the leather-skinned chestnuts。
2
The chicken breast is washed, cut to the size of the thumb and added to the raw pumping and pickling for 20 minutes (this step is important, otherwise the meat changes wood)。
3
Onion wash, cut-off。
4
Garlic goes to the skin, cuts, pours into the pot a proper amount of edible oil, smells of garlic。
5
Pour some more chestnut and flip it。
6
Add old smoke, salt。
7
And a little white sugar。
8
And then pour in an unpaved water, mix it evenly, and put a little fire in the pan for five minutes。
9
Finally, the chicken breast and the onions were poured, evenly rolled, and the pan cap continued for 10 minutes。Crumbs on the chest Make Tips
Chicken chest must be salted, otherwise the meat will be woody。