Making braised chicken breast quail eggs with chili peppers
I bought a lot of chicken breast to go on a diet, but I didn't eat it, so I made it delicious as a side dish and ate it Dayot is very difficult... Anyway, it's made with chicken breast and quail eggs and chili peppers, and it's moist, so it's great as a side dish for rice. Even if it's not beef, I try braised chicken breast that's light and delicious.
4 serving
Within 30 minutes
요리쿡조리쿡
Ingredients
  • Chicken breast
    200g
  • Peeled quail eggs
    500g
  • Chili peppers
    2handful
  • Soy sauce
    4TS
  • Oyster sauce
    1TS
  • fish sauce
    2TS
  • Oligosaccharide
    3TS
  • cooking wine
    2TS
  • Anchovy pack again
    2ea
  • Water
    1L
  • Radish
    1/3ea
  • Sesame
    little
  • Sesame oil
    little
Cooking Steps
STEP 1/11
Cut 2 anchovy packs and radish in 1L of water and boil it over high heat, and when it boils, reduce it to medium heat to serve the broth
STEP 2/11
Boil it for about 15 minutes and then scoop out the ingredients. If you don't have radish, you can skip it, but the broth is more delicious because the cool taste of radish is good
STEP 3/11
Chicken breast is smoked. Blanch raw chicken breast with vinegar in boiling water and wash it in cold water
STEP 4/11
Tear the smoked chicken breast to the grain.
STEP 5/11
Wash the peeled quail eggs in cold water and mix them
STEP 6/11
Remove the top of the pepper and remove it through a sieve.
STEP 7/11
Add quail eggs and chicken breast to the boiled broth.
STEP 8/11
Add soy sauce, fish sauce, oyster sauce, and cooking wine and boil them down. If you don't have oyster sauce, add another tablespoon of soy sauce or fish sauce
STEP 9/11
Simmer over medium heat and add 3 tablespoons of oligosaccharide when the soup is reduced to 1/3 of the water.
STEP 10/11
Add the pepper and boil it down for a while. The crunchy pepper tastes better when you boil it down for a while.
STEP 11/11
As a finishing touch, you can add sesame seeds or sesame oil to your preference
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