Fried chicken steak with basil and rosemary(xiang jian luo le mi die xiang ji pai )

Fried chicken steak with basil and rosemary

Introduction:

"It's the same old story again today. Fried chicken chops are not only a simple dish but also a top dish. But I just want to give the chicken breast a knife. It's easy to taste and ripen

Production steps:

Step 1: cut the chicken breast all around neatly, then turn the flat side of the meat to the bottom, and if it is not flat enough, cut a few pieces on the surface with a skew of about 45 degrees. The distance between each piece is 1.5cm. Don't cut it to the bottom, it is about 2 / 3 of the depth of the meat. Turn the meat to about 45 degrees, and then do it according to the requirements just now. Cut the meat surface into pineapple nail pattern;

Step 2: use a large bowl to pack chicken breast, chop basil and rosemary, put them into a bowl, then sprinkle them with soy sauce, sugar, tender meat powder, pepper and other ingredients, marinate them until gelatinous, hands feel sticky, add 1 tbsp of water, hold them until the water is completely absorbed, and let them stand for 30 minutes or more;

Step 3: fry in a pan over low heat;

Step 4: press and fry the bacon;

Step 5: fry until golden on both sides.

Materials required:

Chicken breast: 2 large pieces

Basil leaf: 4-6 pieces

Rosemary: 1 small tree

Lee Kam Kee soy sauce: 2 teaspoons

Sugar: 1 / 4 tsp

Pepper: 1 / 4 tsp

Brandy: 1 teaspoon

Tender meat powder: 1 / 3

Water: 1 tbsp

Note: first, when your meat is thick, cut the chicken breast with the pineapple dice method. It's better to marinate and taste, and the meat is easy to be cooked. Second, you can choose the seasoning according to your preference. Third, you should use the medium and slow fire frying. If you use the high fire frying, the surface is burnt, but the inside is not yet cooked.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Jian Luo Le Mi Die Xiang Ji Pai