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What is the detailed method of tearing chicken breast by hand?

1, the practice of hand-torn chicken breast: first wash the chicken breast, put into the pot to add the right amount of water, add ginger slices, green onions, cooking wine, salt and other seasonings, bring to a boil and turn to low heat for about 10 minutes, until the chicken is done. Remove the cooked chicken breast and soak it in cold water for about 5 minutes to cool it, then tear the chicken into thin strips with your hands.

2. Prepare chicken breast, rinse with clean water and remove excess fat and fascia. Put the chicken breast into the pot, add enough water, add a green onion, a few slices of ginger and some cooking wine, bring to a boil, turn to low heat and cook for about 20 minutes until the chicken breast is done. Remove the cooked chicken breast and wash it in cold water or soak it in ice water to make the chicken breast more compact and taste better.

3. After thoroughly washing the chicken breast, put it into the pot and add the right amount of water, ginger slices, onion slices and cooking wine. Add the right amount of salt to season. After boiling, turn to low heat and simmer for about 10 minutes until the chicken is well done. Remove the cooked chicken breast and soak it in cold water for about 5 minutes to cool quickly and keep the meat elastic. After that, gently tear the chicken with your hands and tear it into slender strips.

The practice of tearing breast meat by hand

The practice of tearing breast meat by hand is as follows: material: 300 grams of chicken breast. Excipients: shiitake mushroom sauce 20g sesame oil 3ml; red pepper 2; spring onion 3g; ginger 5g; tangerine peel 1g. Prepare ingredients: chicken breast, mushroom sauce, sesame oil and other ingredients. Pour an appropriate amount of water into the pot, add chicken breast, ginger and tangerine peel, and cook the chicken breast. Remove the chicken breast and let it cool. Follow the stripes of the chicken breast and tear it into shreds with your hands.

Hand-torn chicken breast: first wash the chicken breast, put into the pot to add the right amount of water, add ginger slices, green onions, cooking wine, salt and other seasonings, bring to a boil and turn to low heat for about 10 minutes, until the chicken is done. Remove the cooked chicken breast and soak it in cold water for about 5 minutes to cool it, then tear the chicken into thin strips with your hands.

Ingredients: 300g chicken breast, right amount of scallions, right amount of ginger, 3 cloves of garlic, 3 dried red peppers, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, right amount of pepper, right amount of chicken essence, right amount of salt, right amount of oil. Wash chicken breast and set aside, sliced ginger, chopped garlic, chopped red pepper, half knotted green onions and half chopped onions. Put green onions, sliced ginger and chicken breast in a pot of cold water. Bring to a boil over high heat and cook over medium heat.

Food preparation: 300g chicken breast, right amount of green onions, right amount of ginger slices, 3 cloves of minced garlic, 3 dried red peppers, two tablespoons of light soy sauce, one tablespoon of sugar, right amount of pepper, right amount of chicken essence, right amount of salt, right amount of edible oil. Clean the chicken breast and set aside, cut the ginger into pieces, cut the garlic into pieces, cut the dried red pepper into small pieces, cut the green onions into half and tie the knot, and cut the other half with chopped onions.

Sprinkle the pickled chicken breast with minced garlic, parsley or chopped green onions, then sprinkle with some fried sesame seeds, then grab and mix well again. Put the hand-torn chicken breast on a plate and sprinkle some chopped onions or coriander to increase the color and aroma. Such a fresh, tender and rich flavor of hand-torn chicken breast is finished.

What is the practice of tearing chicken breast by hand?

1, the practice of hand-torn chicken breast: first wash the chicken breast, put into the pot to add the right amount of water, add ginger slices, green onions, cooking wine, salt and other seasonings, bring to a boil and turn to low heat for about 10 minutes, until the chicken is done. Remove the cooked chicken breast and soak it in cold water for about 5 minutes to cool it, then tear the chicken into thin strips with your hands.

2. Hand-torn chicken: after the chicken breast is cooled, gently tear it along the meat pattern with your hand and tear it into strips or flakes, depending on your personal preference. This process should be careful so as not to tear it apart. Seasoning: put the torn chicken breast into a bowl, add the right amount of salt, black pepper, light soy sauce soy sauce to season, if you like, you can also add a few drops of sesame oil to increase the aroma. If you like spicy food, you can add chili oil or chili powder.

3. The practice of tearing breast meat by hand is as follows: material: 300 grams of chicken breast. Excipients: shiitake mushroom sauce 20g sesame oil 3ml; red pepper 2; spring onion 3g; ginger 5g; tangerine peel 1g. Prepare ingredients: chicken breast, mushroom sauce, sesame oil and other ingredients. Pour an appropriate amount of water into the pot, add chicken breast, ginger and tangerine peel, and cook the chicken breast. Remove the chicken breast and let it cool. Follow the stripes of the chicken breast and tear it into shreds with your hands.

4. Practice: a. Boil the chicken breast and tear it. Set aside. b. Put oil in the pan, heat the oil, add pepper and dried pepper to stir-fry, then add spring onions, ginger and garlic to stir-fry. c. Add appropriate amount of soy sauce, balsamic vinegar, sugar and salt, quickly stir-fry well. d. Pour the fried seasoning over the shredded chicken, sprinkle with a little sesame oil and mix well.

5. Food preparation: 300g chicken breast, right amount of green onions, right amount of ginger slices, 3 cloves of minced garlic, 3 dried red peppers, two tablespoons of light soy sauce, one tablespoon of sugar, right amount of pepper, right amount of chicken essence, right amount of salt, right amount of edible oil. Clean the chicken breast and set aside, cut the ginger into pieces, cut the garlic into pieces, cut the dried red pepper into small pieces, cut the green onions into half and tie the knot, and cut the other half with chopped onions.

How can I do hand-torn chicken breast?

1, the practice of hand-torn chicken breast: first wash the chicken breast, put into the pot to add the right amount of water, add ginger slices, green onions, cooking wine, salt and other seasonings, bring to a boil and turn to low heat for about 10 minutes, until the chicken is done. Remove the cooked chicken breast and soak it in cold water for about 5 minutes to cool it, then tear the chicken into thin strips with your hands.

2. Remove and drain the chicken breast and let it cool. Take a bowl: add light soy sauce, sugar, pepper, salt and chicken essence and set aside. Tear the cold chicken breast into strips with your hands. Heat a proper amount of oil in the pan and add minced garlic and dried red pepper to saute until fragrant. Add chopped onions and stir well. Pour the fried garlic and spring onion oil into the sauce and mix well. Pour the sauce over the hand-torn chicken.

3. Put the chicken breast in cold water, add green onions and sliced ginger, bring to a boil and cook over medium-low heat. After the chicken is cooked, remove, drain, and set aside to cool. In a bowl, add light soy sauce, sugar, pepper, salt and chicken essence. Stir well and set aside. Tear the cool chicken breast into thin strips with your hands. Pour the right amount of cooking oil into the pan, heat it up, add minced garlic and dried red pepper, stir-fry to produce fragrance.

Tips for tearing chicken breast by hand

Hand-torn chicken breast: first wash the chicken breast, put into the pot to add the right amount of water, add ginger slices, green onions, cooking wine, salt and other seasonings, bring to a boil and turn to low heat for about 10 minutes, until the chicken is done. Remove the cooked chicken breast and soak it in cold water for about 5 minutes to cool it, then tear the chicken into thin strips with your hands.

Ingredients: 300g chicken breast, right amount of scallions, right amount of ginger, 3 cloves of garlic, 3 dried red peppers, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, right amount of pepper, right amount of chicken essence, right amount of salt, right amount of oil. Wash chicken breast and set aside, sliced ginger, chopped garlic, chopped red pepper, half knotted green onions and half chopped onions. Put green onions, sliced ginger and chicken breast in a pot of cold water. Bring to a boil over high heat and cook over medium heat.

Food preparation: 300g chicken breast, right amount of green onions, right amount of ginger slices, 3 cloves of minced garlic, 3 dried red peppers, two tablespoons of light soy sauce, one tablespoon of sugar, right amount of pepper, right amount of chicken essence, right amount of salt, right amount of edible oil. Clean the chicken breast and set aside, cut the ginger into pieces, cut the garlic into pieces, cut the dried red pepper into small pieces, cut the green onions into half and tie the knot, and cut the other half with chopped onions.

Prepare chicken breast, rinse with clean water and remove excess fat and fascia. Put the chicken breast into the pot, add enough water, add a green onion, a few slices of ginger and some cooking wine, bring to a boil, turn to low heat and cook for about 20 minutes until the chicken breast is done. Remove the cooked chicken breast and wash it in cold water or soak it in ice water to make the chicken breast more compact and taste better.

The practice of tearing breast meat by hand is as follows: main ingredient: 300 grams of chicken breast. Excipients: 20 grams of shiitake mushroom sauce; 3 milliliters of sesame oil; 2 red peppers; 3 grams of chives; 5 grams of ginger; 1 grams of tangerine peel. Prepare ingredients: chicken breast, shiitake mushroom sauce, sesame oil and other ingredients. Pour the right amount of water into the pot, put in the chicken breast, ginger, tangerine peel, and cook the chicken breast. Remove the chicken breast and let it cool. Follow the stripes of the chicken breast and tear up the hands.