Low-fat chicken
By VicentaLakin
Many of the recipes I share are made from air-cooked casseroles, as is the little snack that I share today, which I call the chicken crumbs because it's made from chicken chests and has a soft sense of entrances, so I have a name. The chicken chest is used to control weight for light food, so it's often made in the home, and I'm tired of the air-cooked chicken breast, so I've come up with a new way to wrap up an air-cooked side and get into the air-cooked pan, and it's just a little bit of a soft taste. It's not really much, but I can't use a pack of a week's meat bar. Picked chickens are very tender, the exterior noodles are baked to make them so it's good to eat a little sauce when they come out of the oven, but if you stay over the night, it's not too much for you, so it's not recommended to do more once。
Recipe Recommendations
- chicken breast 1 block
- instant noodles 1 bag
- soy sauce 2 tablespoons
- oyster sauce 1 scoop
- corn starch appropriate amount
- milk small amount
- barbecue material appropriate amount
- chili noodles appropriate amount
Steps for Low-fat chicken
1
The chicken gravy is cut, put in raw sips, stork oil, corn starch, milk graft for half an hour, with starch and milk pickled to make the willow taste softer。
2
A pack of easy-to-hand noodles was crushed into the bowl, and each of the pickled chickens was broken with easy-to-hand pieces。
3
All the chickens were packed and placed in an air-cooked basket with a thin oil spray on the surface。
4
The temperature is set at 180 degrees and 15 minutes。
5
The well-prepared willow surfaces are golden, and the air-cooked boilers are stable and accurate and are not easily baked。
6
It's delicious。
7
The skin is so soft, the chicken in the middle is so small, it's so low, it's so high in protein, it's so good for exercise and weight control。