Chicken Breast in Green Onion Dressing
蔥香雞胸肉
I am not a fan of chicken breast but I have set up a goal of losing some weigh lately and kept jogging and yoga regularly, so chicken breast is one of my premium choices of food. I have made this juicy and falvourful Chinese chicken salad over and over. Using more herbs in seasoning can reduce the consumption of salt and sugar and the dish is even tastier. For a simple balanced meal, I would slice some fresh cucumber underneath and also serve with a small bowl of steamed mixed grains rice.
Ingredients –
- Chicken breast, 2 pieces
- Cucumber, 1, optional
- Green onion, a bunch, or as much as you want
- Salt, 1tsp
- Ground black pepper, 1/2tsp
- Light soy sauce, 1tbsp
- Cornstarch, 1tsp
- Sugar 1/2tsp
- Chinese cooking wine, 1tsp
How to do –
1. Season the chicken breast both sides gradually with a nip of salt and pepper;
2. Heat 1tbsp of olive oil in hot pan, pan-fry the chicken breast in medium heat for 2-5 minutes, till golden both sides; chicken has to be cooked thoroughly so in order to make sure that, lid on and pan-fry in medium heat for a while; pierce the thickest part of the chicken breast with a thin chopstick or skewer, if the juice runs clear, it’s cooked; remove from the heat and keep the lid on, let them rest for 15mins; then slice with sharp knife;
3. Chicken breast would sweat while resting. Make a simple light gravy with the juice. In a small mixing bowl, put in 1tbsp of light soy sauce, 1/2tsp of salt and sugar, 1tsp of cornstarch, and 1tsp of Chinese cooking wine (if not available, use water), mix well and blend in the chicken juice, stir well and bring to boil; put in generous amount of finely chopped green onion, stir-fry till fragrant;
4. Shredded or sliced cucumber layered underneath the sliced chicken breast, and green onion gravy on top.
用料 –
- 鸡胸肉 2块
- 青瓜 一根
- 葱 一把
- 盐 1茶匙
- 黑胡椒 半茶匙
- 生抽 1汤匙
- 生粉 1茶匙
- 糖 半茶匙
- 广东米酒 1茶匙
做法 –
- 鸡胸肉两面用一点黑胡椒和盐调味；
- 热锅放1汤匙橄榄油，油热放鸡胸肉中火每面煎2-5分钟至金黄；鸡胸肉厚薄不一所以煎的时间不定，但鸡肉还是要确保煎熟，可以盖上锅盖中火煎；用筷子戳入鸡胸肉最厚的部位，能顺利插入并且出来无血水则证明鸡胸肉煎好。鸡胸肉煎好后不要马上切，放置15分钟；切片；
- 鸡胸肉放置一阵后会出汁，用这个汁作底来调酱汁；调芡汁 – 1汤匙生抽、半茶匙糖和盐、1茶匙生粉，用一点点料酒调开；倒进鸡汁内煮沸；放入葱末，炒香；
- 青瓜切丝或切片铺底，码上鸡胸肉，淋上葱汁。
