Easiest Way to Make Khao Mun Gai｜Hainanese Chicken → Watch video on YouTube
Since about 7 weeks ago, I've been paying more attention to my diet and trying to lose weight. Every website and professional fitness trainers would recommend the grilled chicken breast and broccoli for lunch and dinner.
But as I enjoy cooking, I thought I should come up with different chicken breast recipes that are still considerably healthy but still delicious. After all, it's a lot easier to continue down the path of healthy lifestyle if you can still enjoy what you eat.
This is the first of the "easy chicken breast recipe" series. I'm planning to come up with at least 7 recipes, so we can complete the entire week of chicken breast diet :)
☆ RECIPE: GRILLED CHICKEN BREAST WITH TOMATO SAUCE
<MAIN INGREDIENTS>
(A-ingredient)
1 chicken breast
salt
black pepper
olive oil
(B-ingredient)
3 cloves of garlic – sliced in half
9 mini tomatoes – sliced in half
3 shiitake mushrooms or brown mushrooms – sliced
1 dried red chili
(C-ingredient)
basil leaves
<COOKING METHOD>
Slice and chop all the vegetables in advance.
Once ready to cook, pat the chicken dry with paper towels. Make sure it’s really dry as this process helps with the seasoning and crisping.
Make some shallow cut on both sides of the chicken breast. Season the chicken breast lightly with salt and black pepper.
Heat up some olive oil with a stainless-steel fry pan (other pans are okay too).
Place the chicken breast skin-side down onto the fry pan.
Cover the fry pan with a sheet of aluminum foil and press down the chicken breast with an iron presser or a heavy pot.
Leave it to cook under medium heat for 5 minutes.
Flip the chicken to the other side. Request the process “6,” and leave to cook for 5 minutes.
Remove the chicken breast from the fry pan and set aside for 10 minutes.
While waiting, add vegetables in the “B” section onto the fry pan in this order (1) red onion (2) garlic (3) tomato & mushroom and (4) chili.
Stir fry the vegetable using leftover oil and fat. Sty fry until slightly juicy.
Add some fresh basil leaves and mix lightly.
Slice the chicken breast and serve together with the stir-fry vegetable sauce.
*** The technique of using aluminum foil and iron press is very useful because it has several advantages including (1) hygiene as the iron press is not directly touching the meat; (2) the aluminum foil acts as a loose lid which keeps the heat inside the pan and make sure the chicken is cooked thoroughly; (3) preventing the oil from splashing all over your counter; and finally (4) making the chicken’s skin and surface are crispy and cooked evenly.
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