Chicken Breast 1 pound
Bacon 6 strips
Cheddar cheese 3 Oz.
Mayonnaise 4Tbsp
Pinch of salt and black pepper
This recipe is super easy but super delicious. With around half an hour your chicken will be ready.
Preheat oven to 425F.
First flavor chicken with a pinch of salt and black pepper, make sure you don’t use too much because both cheese and bacon are salty. Cover your chicken with all the mayonnaise, then wrap the meat with bacons. Leave chicken on a baking sheet and put in the preheated oven and bake for 25 minutes. Take the chicken out of oven and spread cheese all over the chicken and continue to bake for 3 more minutes. This dish is very juicy and tender.

雞胸肉 1 磅
培根 6 條
切達乾酪乳酪 3 盎司。
4 湯匙蛋黃醬
鹽和黑胡椒 少量

這個食譜是超級容易，但超級好吃。大約半個小時你的雞就準備好了。
預熱烤箱至 425F。

首先雞加少許鹽和黑胡椒调味，請確保您不使用太多盐和黑胡椒，因為乳酪和熏肉是咸的東西。用蛋黄酱覆蓋住鸡肉，然後用煙肉包起来。把雞放在烤盤上，放入已預熱的烘爐里烘烤 25 分鐘。雞从烤箱取出来撒上乳酪，繼續烤 3 分鐘。這道菜很多汁好吃又嫩。

材料：
• 鸡肉2.5 磅
• 大葱 (1根)
• 蒜 (3粒)
• 干辣椒 (3个)
• 生姜 (1小块)
• 芝麻油 (2汤匙)
• 植物油 (2汤匙)
• 绍兴花雕酒 (6汤匙)
• 生抽 (4汤匙)
• 老抽 (4汤匙)
• 冰糖 (15克)
• 九层塔 15 片叶子
鸡肉切块后，放入烧开的水中焯一下，捞出洗净沥干备用
锅中先下2汤匙的植物油，待其5成热时，再加 2汤匙的芝麻油。
待油温6成热时，放入葱、姜、蒜和辣椒。
待炒出香味来后，加入鸡块，翻炒片刻。
加入九层塔。
加入6汤匙的花雕酒。
加入4汤匙的老抽。
再加入4汤匙的生抽。
加入15克的冰糖，翻炒均匀。
盖上锅盖，用小火焖煮至汤汁快收干时即可关火盛出．
小窍门：
1.这道菜所需的主要调味品就是酒、酱油和油，所以全程不要加水和盐。

2.这道菜的麻油很关键，可以提香。

3.麻油不能油温过高，所以要比植物油晚放入锅中。

4.焖煮过程中，尽量少开锅盖，避免香气流失。

5.做这道菜须用小火焖，这样鸡肉能够很好的入味。火太大的话，汤汁马上收干，鸡肉不能入味。
Ingredients：
• Chicken 2.5 lb
• Scallions (1 )
• The garlic (3 cloves )
• Dried chilies (3 pieces)
• The Ginger (3 slices)
• The sesame oil (2 tbsp)
• The vegetable oil (2 tbsp)
• Shaoxing cooking wine (6 tablespoons)
• Light soy sauce (4 tablespoons)
• dark soy sauce (4 tablespoons)
• Rock sugar (15 g)
• Basil leaves 15 pieces

Chicken cut into chunks, precook in boiling water for a few minutes, rinse and drain
Starting with 2 tablespoons of vegetable oil in the Pan to medium high heat, then add 2 tablespoons of sesame oil, then add scallion, ginger, garlic and chilli.
Sauté until aromatic, add chicken and stir fry for a few minutes.
Add basil leaves.
Add 6 tablespoons of cooking wine.
Add 4 tablespoons of dark soy sauce.
Add 4 tablespoons of light soy sauce.
15 grams of rock sugar, stir.
Cover the pot, bring to a simmer and cook until the sauce is thickening up.

Tips:
1. We only use cooking wine, soy sauces, oil, don’t add water and salt.

2. Sesame oil is the key ingredient in this dish.

3. Don’t heat up sesame oil to a very high temperature.

4. Make sure you simmer this dish; open the lid as little as possible, avoiding the loss of aroma.

主料

• 鸡胸肉 (300 克)
• 猪肉碎 （100 克）

调料

• 猪油板 (50克)
• 食盐 (1茶勺)
• 白胡椒粉 (1/4茶勺)
• 葱姜水 (1/4 杯)
• 蛋清 (半个)
• 地瓜粉（3大勺）

鸡胸肉切成丁后放入料理机加入蛋清，调入食盐、胡椒粉、地瓜粉和葱姜水搅拌成鸡肉茸。猪油板切细丁后切匀加入鸡茸中。

顺同一方向搅拌上劲至少20分钟，搅的越久越筋道。

猪肉加少许老抽，糖，鸡粉，葱花搅拌均匀备用。

抓一些鸡茸在手里，拿一小块猪肉放在鸡茸上面靠近虎口的地方，然后从拇指和食指中间把鸡肉包住猪肉挤成丸子用粘过水的汤勺接住，放入微微滚得汤水中煮大概6，7 分钟。加鸡粉，盐紫菜青葱调味。

Main ingredient

• Chicken breast (300 g)
• Ground Pork (100 g)
• Pork fat (50 g)
• salt (1 teaspoon)
• White pepper (one-fourth teaspoons)

• Ginger water (1/4 cup)
• The egg white (half)
• Potato flour (3 tablespoons)

Dice chicken then blend it in a blender with egg white, salt, white pepper, potato starch and onion ginger water for a few minutes. Cut pork fat then chop evenly then mix with minced chicken.

Mix the chicken and pork fat in the same direction for at least 20 minutes, the longer you mix it the better result will be.

Mix pork with a little soy sauce, sugar, chicken powder, green onion and mix well.

Grab some chicken in hand, take a small piece of pork on top of mashed chicken place close to index finger and thumb, and then from the middle of the thumb and index finger wrapped pork into chicken to form a meatball then carry it away with a watered spoon. Cook it in almost boiling broth or water for about 6, 7 minutes. Season it with chicken powder, salt and seaweed.

 

主料

• 鸡胸肉 (300 克)
• 栗子 (10来颗)

调料

• 新鲜豌豆 (少许)
• 红洋葱 (6片)
• 鸡汤 (少许)
• 猪油板 (50克)
• 食盐 (1茶勺)
• 白胡椒粉 (1/4茶勺)
• 葱姜水 (适量)
• 蛋清 (半个)

栗子在背上划上一刀，放入开水里煮熟。

煮好的栗子切成一半用小勺子挖出栗子肉，加少许鸡汤，调入一点点的盐，放入料理机搅拌成软硬适中的栗子茸。（为了更好操作，可以放入冰箱冷藏一会）

鸡胸肉切成丁后放入料理机搅拌成鸡肉茸。猪油板切细丁后切匀加入鸡茸中。

加入蛋清，调入食盐、胡椒粉、和少许葱姜水。

顺同一方向搅拌上劲。

汤勺里抹上一层薄薄的油，装入调好味的鸡茸，铺满勺子底部。

加入适量的栗子茸。

再盖上鸡茸，抹平表面。

依次做好其他的，再取个圆形盛器（我用的是蛋挞模），用同样的方法装满鸡茸和栗子茸，然后点缀上豌豆，做成蓬莲的样子。

放入蒸锅，大火烧开后蒸约5分钟至熟。

蒸好以后，脱出汤勺，装盘，摆好。

锅中加入适量鲜鸡汤，调入几粒盐和水淀粉勾成薄芡，出锅前淋入少许明油。

均匀的淋在蒸好的栗子鸡肉上。

用洋葱点缀好莲花瓣，然后在盘子边缘点缀上一些小红椒片增色即可。

 

The main ingredient：

• Chicken breast (300 g)
• Chestnuts (10 pieces)
• Fresh green peas (12 pieces)
• Red Onions (6 pieces)
• Broth (a few tbsp)
• Pork fat (50g)
• The salt (1 teaspoon)
• White pepper (one-fourth teaspoons)
• Ginger water (2tbsp)
• Egg white (half)

Cut a little bit on the back of chestnuts with a knife, cook in boiling water until they are done about 20 minutes.

Cut chestnuts into halves and scoop the meat out; add a little chicken broth, add a little bit of salt, then blend them in a blender for a few minute (For a better operation, you can refrigerate for a while)

Dice chicken breast into small pieces then blend in blender too for a few minutes. Dice pork fat then chop finely, then add to chicken.

Add egg white, salt, white pepper, water and ginger water to the mashed chicken, mixing everything in the same direction for 3,4 minutes.

Spread a thin layer of oil in the spoon, cover spoon’s bottom with a thin layer of mashed chicken.

Add a small amount of mashed chestnut in the middle of the spoon.

Top with another layer of mashed chicken, smooth surface.

Repeat the same processes for another 5 spoons and then take a circular receptacle (I use the egg tart container), stuffed with mashed chicken and chestnuts in the same way, and then decorate with peas.

In a steamer, steam for about 5 minutes with boiling water or until cooked.

Take the chicken out of the soup spoons, transfer to a plate and set up.

Add some fresh chicken broth in the Pan; add a little bit of salt, water and some corn starch water to thicken the sauce,

Pour the sauce over the chicken.

Finally dot the dish with red onion as Lotus petals.

鸡胸肉 （2/3 磅）

大葱(适量)

油炸花生米(1/2杯)

干辣椒段(适量)

花椒(两粒)

彩椒几片

红萝卜一小段

西芹一根

酱汁：

盐(1/3茶匙)

生抽(一汤匙)

老抽(两茶匙)

香醋(一茶匙)

糖(2茶匙)

姜汁(适量)

蒜泥(适量)

香菇素耗油（1汤匙）

鸡精(1/2茶匙)

淀粉水(1/4杯水+1汤匙红薯粉)

白胡椒(适量)

料酒(1汤匙)

鸡肉切丁加盐，白胡椒粉，料酒和2汤匙红薯粉腌渍半小时。蔬菜也切丁备用。

在一不粘锅里加半杯油，油温5成热时加入鸡肉炒至鸡肉完全变白盛出备用。

锅中剩少许油加入大葱，干辣椒段和花椒炒到出香味后加入蔬菜炒4-5分钟。接着加入鸡肉和酱汁。当酱汁开始变粘稠时加入油炸好的花生米。

Chicken breasts (2/3 lb)

Green onions (a little)

Fried peanuts (1/2 cup)

Dried red pepper (in moderation)

peppercorns 2 pieces

1/3 Bell Pepper

1/3 small Carrot

Celery 1 stalk

Sauce:

Salt (one-third Teaspoon)

Dark Soy sauce (one tablespoon)

Light Soy sauce (two teaspoons)

Balsamic vinegar (one teaspoon)

Sugar (2 teaspoons)

Ginger (a little bit)

Garlic (a little bit)

Vegetarian oyster sauce (1 tablespoon)

Chicken powder (1/2 teaspoon)

Water Starch (1/4 cup water+1 tablespoon sweet potato starch)

White pepper (a little bit)

Cooking wine (1 tablespoon)

Diced chicken marinates with salt, white pepper, wine and 2 tablespoons sweet potato starch for half an hour. Dice vegetables.

Add half a cup of oil in a non-stick pan, heat up a little then add chicken and stir-fry until chicken turns white.

Leave a little oil in the pan then add the onions, dried red pepper and Star aniseed stir-fry until aromatic and add vegetables continue cooking for 4-5 minutes. Then add chicken and sauce. When the sauce starts to thicken, add the pre-fried peanuts.