雞胸肉卷（教學精華）

雞胸肉卷
材料：
📌雞胸肉
📌蔥頭
📌蒜頭
📌紅蘿蔔
📌薯仔
📌青椒
📌紅椒
📌雞蛋
📌金不換。
醃料：
📌菇粉
📌鹽
📌胡椒粉
📌辣椒粉
做法：
1. 將蔥頭和蒜頭攪碎，紅蘿蔔切絲，薯仔切絲，青椒和紅椒切粒備用。
2. 熱鑊落油，爆香蔥頭和蒜頭粒，加入青椒和紅椒，紅蘿蔔和薯仔，加少許菇粉，鹽，胡椒粉和辣椒粉，翻炒至8成熟取出備用。
3. 將雞胸肉混合麵包糠和一隻雞蛋，加入步驟2的蔬菜和幾片金不換，搓勻成團狀。
4. 將步驟3材料放在錫紙上，卷成條狀包好，取一平底鑊加少許水，將其蒸熟。
5. 打開錫紙，將雞胸肉卷取出，平底鑊落油，放進雞胸肉卷煎至金黃色，取出切片上碟，完成！
Chicken Breast Roll
Ingredients:
📌 Chicken breast
📌 Scallions
📌 Garlic
📌 Carrots
📌 Potatoes
📌 Green bell pepper
📌 Red bell pepper
📌 Chicken egg
📌 Golden needles (mushroom)
Marinade:
📌 Mushroom powder
📌 Salt
📌 Pepper
📌 Chili powder
Instructions:
1. Finely chop the scallions and garlic. Shred the carrots and potatoes. Dice the green bell pepper and red bell pepper. Set aside.
2. Heat oil in a pan and sauté the chopped scallions and garlic. Add the diced green bell pepper, red bell pepper, shredded carrots, and potatoes. Sprinkle with a little mushroom powder, salt, pepper, and chili powder. Stir-fry until they are 80% cooked, then set aside.
3. Mix the chicken breast with breadcrumbs and a beaten egg. Add the cooked vegetables from step 2 and a few pieces of golden needles. Shape the mixture into a roll.
4. Place the roll on aluminum foil and roll it up. Take a flat-bottomed pan, add a little water, and steam the roll until cooked.
5. Open the foil, remove the chicken breast roll, and heat oil in the flat-bottomed pan. Pan-fry the chicken breast roll until golden brown. Slice and serve on a plate. Enjoy your Chicken Breast Roll!

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