Home-Style Meat Dishes, Chicken Breast Water Boiled Chicken Slices - This Way Cooked Chicken Breast is Super Delicious
Water Boiled Chicken Breast Slices
I've loved this dish since I was a child.
Ingredients: 2 pieces of chicken breast, 200g of white radish, 1 spoon of Pixian Doubanjiang (fermented broad bean paste), 1 head of garlic, 2 slices of ginger, 5 chili peppers, 20 grains of Sichuan peppercorns, 1 spoon ofliáo jiǔ - rice wine), 1 spoon of black pepper, 1 spoon of cornstarch, salt to taste
Instructions for Water Boiled Chicken Breast Slices:
Mince the garlic by splitting it into cloves and soaking it in hot water for 10 minutes to remove the skin.
Cut the garlic into minced garlic.
Slice the chicken breast.
Marinate the chicken slices withliáo jiǔ - rice wine), cornstarch, and black pepper for 10 minutes.
Cut the white radish into chunks and boil until tender in water.
Arrange the boiled radish chunks in the bowl.
Heat oil in a pan, adding a generous amount (to be used for frying the sauce).
Add the marinated chicken slices to the pan and stir-fry until cooked through.
Transfer the chicken slices to the bowl and sprinkle with minced garlic and ginger.
Heat oil in a small saucepan and stir-fry the Pixian Doubanjiang over low heat.
Add water and simmer for 5 minutes.
Prepare the Sichuan peppercorns and chili peppers.
Strain the Pixian Doubanjiang residue with a sieve.
Pour the cooked broth over the bowl.
Heat oil in a pan and deep-fry the Sichuan peppercorns and chili peppers, then pour over the bowl, and finally sprinkle with chopped green onions.
Tips: 1. When frying the Doubanjiang, always use low heat. 2. You can substitute with tenderloin beef, and the method is the same.
