Northeast Cuisine

Braised chicken breast with butter

This time last summer at Concord College in the UK, I was frightened by the difficulty of school meals. It has long been known that the British are the worst cooks in the world, but it is impossible to imagine how ordinary food such as chicken, eggs, fish and vegetables can be spoiled by them. After trying, I realized that the original cooked chicken as hard as steel wire with greasy butter sauce can also be used as a feast by the British!! As a result, two meals a day became one of the most unforgettable memories of my studies in the UK. In recent days, I suddenly miss the authentic English flavor, especially the chicken cooked in white water and the butter sauce with no taste. So I decided to improve this authentic English dish by myself, so as to satisfy my memories and not suffer from the bitterness of taste again.

Food Material List

  • 1 Chicken breast Three persons
  • 2 Ordinary powder 100ml
  • 3 milk 250ml

Operational steps

  • 1 Chicken is divided into three parts (large pieces) and cooked. (Time control is good, chicken is hard and tasty.) Double-sided frying in Pan < br /> Note: Chicken should not be cooked under the pan, which will lead to inner immaturity! It can also scratch a slanting knife on the side of chicken to facilitate heat transfer.
  • 2 Stir-fried noodles (edible oil, vegetable butter can be), stir-fried until fragrant, add fresh milk to make a paste, add onions (cut as small as possible), can be moderately added water, then boil juice, add spices, salt seasoning.
  • 3 Chicken dish, hot butter sauce, ready to serve!!

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