|Chicken breast||2 pieces|
|Chicken essence||Appropriate amount|
|Cooking wine||Appropriate amount|
|time consuming||An hour|
The chicken breast is washed and cut into small uniform cubes.
Cut chicken breast and add salt chicken essence and pepper wine to marinate for half an hour.
Then prepare all the ingredients and whisk the eggs in a bowl.
Dip the chicken with starch first.
Dip the egg juice again.
Dip the bread crumb again and knead it round with a little force.
Make all the chicken and rice flowers in turn.
Preheat the oven 200 degrees ahead of time, circulate the fire, middle and lower layers, and then put the chicken flowers in the baking pan.
The roasted chicken and rice flowers are fragrant and golden yellow.
It tastes great with tomato sauce.
If you don’t have an oven, you can also fry it in a frying pan directly after it is ready. I think the oven tastes better.