Pork Loin Pancake (Chicken Breast Version)

First, slice the chicken breast. If you want the slices to be evenly thick and look good, I use a slicer. Place the frozen chicken breast directly on the machine.

The knob on the back of the slicer can adjust the slicing thickness, allowing you to control the thickness and choose according to your preference.

I like the meat a bit thick. It only takes a few seconds to finish slicing, and each slice is of the same thickness, neat and tidy, which looks very soothing. Slicer: BestAid Bodhi Home Slicer.

Place the sliced chicken breast in a bowl for marinating, add shredded green onions, shredded ginger, sliced garlic, white pepper, Huadiao wine, and half an egg white, and mix well. Add a small amount of water to make the meat more tender and juicy.

Add the Orleans marinade and salt, mix evenly. Gradually add a small amount of starch in multiple times, so that each piece of meat is coated with starch and has a slight marinating texture. Finally, add a little cooking oil and mix well to lock in the seasoning. Marinate for half an hour, or it can also be marinated overnight. It is very convenient for making tenderloin pancakes for breakfast.

The marinated chicken breast slices can be deep-fried or pan-fried. I chose pan-frying for a low-oil version. Add a small amount of oil to the pan and fry each slice of chicken until both sides are golden brown.

The sesame flatbread was bought. I have previously shared my method of making sesame flatbread. Cut it in the middle without cutting all the way through, brush on some bean paste, add lettuce, and just wait for the meat slices to be cooked.

Finally, put the meat slices in as well, and the chicken breast version of the tenderloin pancake is done. Having it with a cup of soy milk for breakfast is really satisfying~~ If you love to eat, there's no need to rely on anyone else; make it yourself.

Fragrant~