Soy chicken breast with onions and potatoes
Cooking technique: stir-fry.
Cooking method: Saute cooking with oil.
Main cooking tools: Frying pan with non-stick aluminum handle.
Other cooking tools: gastronorm tray, non-stick aluminum, low tinned copper saucepan.
Ingredients:
- Chicken breasts gr. 600
- Small onions gr. 200
- Potatoes gr. 200
- Chicken stock gr. 120
- Soy sauce gr. 30
- Extra virgin olive oil to taste
- Salt and pepper to taste
Preparation:
- Pour a drop of oil into a non-stick pan and brown the chicken breasts for 3 minutes.
- Cut the breasts and arrange them on a non-stick gastronorm pan.
- Put the potatoes in the pan where we seared the breasts and start cooking them gently.
- When 1/3 cooked, add the onions.
- Complete cooking by sautéing the food in the pan at regular intervals.
- Finish cooking the breasts in the oven at 160° about.
- In a copper saucepan, reduce the bottom with the soy.
- Serve the scalloped breast with the side dish and the reduced sauce.
The pan used for cooking is a normal one. the 2111s model diameter from 16 to 40 cm....................... you can find it on:
http://www.pentoleprofessionali.it/padella-diritta-con-manico-inox-tubolare-fondo-rettificato-5mm-22799
A very versatile instrument, it is; mainly used for dynamic and fast cooking such as browning small pieces of meat and fish fillets. The slightly flared shape also allows it to be used with excellent results for stir-fry cooking and creaming of pasta. It is also suitable for preparing foods that require the use of little fat without the ingredients sticking to the bottom. Its conductivity & agrave; thermal also allows the preparation of caramel.
Never leave the tool on fire with nothing inside. Avoid using knives and sharp tools during preparation. When washing, do not use steel wool and do not scrape.