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1
Thaw the chicken breast into ice. -
2
After the chicken is melted, cut the thick chicken breast in half and shape the outer layer into a flower knife. -
3
Then add onions, ginger, five-spice powder, salt, light soy sauce, monosodium glutamate, cooking wine, and black pepper. -
4
Stir evenly and marinate for more than 30 minutes. -
5
Heat oil in a pan over low heat, put the chicken in the pan and fry until tender. -
6
Find a bowl and put the sauce (the sauce is the amount of two chicken breasts). -
7
Fry until one side is non-stick and cooked, then turn over and continue frying. -
8
When frying, you can apply the sauce on the chicken to color it. -
9
Finally, pour all the sauce into the pot, cover it, and simmer over medium-low heat until cooked through. -
10
Completed.