A rosel rosemary chicken steak
By VicentaLakin
Today it's replaying again, fried chicken chops, which are simple and topsy with low technical content. But I just want to mention it to the chicken chest, which is both delicious and ripe。
Recipe Recommendations
- chicken breast 2 chunks
- basil leaves 4-6 sheet
- rosemary 1 small tree
- Li Kum Kee soy sauce 2 tsp
- sugar 1/4 teaspoon
- pepper 1/4 teaspoon
- brandy 1 tsp
- tender meat powder 1/3
- water 1 tablespoon
- salty and fresh
- burn
- ten minutes
- simple
Steps for A rosel rosemary chicken steak
1
Scratch the chicken around, then face down on the flat side, which is not flat enough, slashing about 45 degrees on the surface, cutting several strips, 1.5 centimetres between them, not to go to the bottom, about two thirds deep in the meat, then turning the meat around 45 degrees, and then cutting it into pineapple nails, as just requested
2
(a) A large bowl of chicken meat, which is shredded with radler and rosemary, placed in the bowl, and then pumped, sugar, fresh meat, pepper powder and material, scratched to glue, felt sticky, then added a large spoon to clean up the water, and caught to the water completely absorbed and left in place for 30 minutes or more
3
Burn slowly in the pan
4
It's hard to find a way to make a difference
5
It's fine to fry to gold on both sides。A rosel rosemary chicken steak Make Tips
1. When your meat is thick, cut the chicken breast with pineapple diced cutting method. It will be easier to marinate and the meat will be easier to cook;
2. You can choose the seasoning for cured meat according to your preference;
3. Fry over medium and slow heat. If frying over high heat, the surface will be scorched, but the inside is still barely cooked.
2. You can choose the seasoning for cured meat according to your preference;
3. Fry over medium and slow heat. If frying over high heat, the surface will be scorched, but the inside is still barely cooked.