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Chicken fillet in tomato sauce
1 serving
cut the chicken fillet into slices. dilute the corn starch in an equal amount of cold water (
1. 5 tsp) and mix with the whipped protein. heat enough vegetable oil in a wok or pan, dip the fillet slices into a mixture of protein and starch and fry in well-heated oil until golden brown. remove and let the butter drain. In the piano, mix ketchup, chicken broth, corn starch, diluted in double cold water (3 teaspoons), sugar, salt and rice wine. in a pan, heat 0. 5 tablespoons of chicken or pork fat, pour in the prepared tomato mixture and, stirring continuously, thicken over a low heat. add slices of chicken fillet, warm up well, shaking the pan several times, and pour in melted chicken or pork fat at the end.
cut the chicken fillet into slices. dilute the corn starch in an equal amount of cold water (
1. 5 tsp) and mix with the whipped protein. heat enough vegetable oil in a wok or pan, dip the fillet slices into a mixture of protein and starch and fry in well-heated oil until golden brown. remove and let the butter drain. In the piano, mix ketchup, chicken broth, corn starch, diluted in double cold water (3 teaspoons), sugar, salt and rice wine. in a pan, heat 0. 5 tablespoons of chicken or pork fat, pour in the prepared tomato mixture and, stirring continuously, thicken over a low heat. add slices of chicken fillet, warm up well, shaking the pan several times, and pour in melted chicken or pork fat at the end.
chicken - 25 g, protein - 1 pc., Corn starch - 1.5 tsp, pork fat - 1.5 tbsp. spoons, or chicken fat - 1.5 tbsp. spoons, peanut butter to taste, or corn oil to taste, ketchup - 2.5 tbsp. spoons, broth - 50 ml, rice wine - 1 tsp, sugar - 0.5 tsp.
