Colorful chicken breast

Overview

I've always hated cooking chicken breast because it's always cooked with firewood, so I don't buy it at home. Later, I read a professional book that said that pork will change color and age at lower temperatures (about 85 degrees, I forgot the specifics). Therefore, when frying shredded pork slices, it is generally necessary to apply starch to prevent the loss of nutrients and deterioration of taste caused by direct heating. Chicken and fish contain higher protein eggs than pork, beef, and mutton, so they mature at a lower temperature. In view of these, I tried to use the method of sizing, adding cold oil to the hot pot and then turning off the heat. The meat was still quite tender.

Tags

• hot dishes
• children
• old man
• sichuan cuisine
• summer recipes
• autumn recipes
• banquet dishes
• dinner
• chicken breast
• cooking wine
• cornstarch
• green edamame
• mushrooms
• oyster sauce
• salad oil
• ginger
• pepper
• red bell pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Use a V-shaped knife to cut the red pepper in half at the 1/3 position

   

2. 2 Remove the seeds inside and use it as a container.

   

3. 3 Boil green edamame in water.

   

4. 4 Cut chicken breast into cubes.

   

5. 5 Add appropriate amount of oyster sauce, cooking wine and cornstarch.

   

6. 6 Add salad oil, stir and let stand for 10 minutes.

   

7. 7 Pour the cold oil into the hot pan, turn off the heat, add the chicken and wait patiently without turning it. Otherwise the paste will stick to the pan. And lower temperatures can better preserve nutrients. Wait until all colors change and set aside.

   

8. 8 A little minced ginger chokes the pot.

   

9. 9 Dice the mushrooms and red pepper and stir-fry until cooked.

   

10. 10 Pour in the fried chicken breast, add salt, pepper, a small amount of sesame oil, and heat up.