Pan-fried chicken breast
| Chicken Breast piece | Salt Half spoon |
| Black pepper 1 scoop | Cooking wine 3 spoons |
| Light soy sauce 2 scoops | Minced garlic 2 scoops |
| Starch 1 scoop | Clear water 50ml |
Step 1
Cut a piece of chicken breast in half crosswise into two equal pieces, and then lightly pat it with the back of a knife to make it softer and easier to taste.
Step 2
Add half a spoon of salt, 1 spoon of black pepper, 3 spoons of cooking wine, 2 spoons of light soy sauce, 2 spoons of minced garlic, and 1 spoon of starch to the chicken breast (starch is to make the meat more tender, you can omit it if you are strict) and mix well. , marinate for 30 minutes to fully absorb.
Step 3
The key to making chicken breasts tender: Pour 5g of olive oil into a pot and heat over medium heat for 20 seconds. Add the marinated chicken breasts and fry both sides for about 15 seconds to slightly change color on the surface.
Step 4
Then pour 50ml of water, cover and simmer over low heat for about 2 minutes until the water dries up. Turn to medium heat and fry both sides for 20 seconds until the surface turns golden brown. *Braising chicken breasts with water vapor makes the meat more tender, and the chicken breasts fully absorb water and become more juicy.
Step 5
Pan-fried chicken breast is done! Cooking tips for pan-fried chicken breasts
