鸡胸肉这样做，孩子最喜欢，不用炒不油炸，鲜嫩营养，上桌就扫光

Quick Overview

The video provides a simple cooking tutorial for a nutritious and tender tomato chicken breast soup, which requires coating the chicken in starch and egg, simmering it with tomatoes, wood ear mushrooms, and enoki mushrooms, and finishing with greens and sesame oil, resulting in a flavorful, low-fat dish.

Key Points: Two chicken breasts (purchased for 12 RMB) are sliced thinly after being coated in a tablespoon of starch to tenderize them. The chicken is marinated with one egg, salt, pepper, oyster sauce, and soy sauce, then mixed thoroughly and set aside for 20 minutes. Two tomatoes are blanched briefly (about 3 minutes) in boiling water to easily remove the skin, then the core is cut out, and the flesh is chopped into small pieces. The cooking process starts by sautéing sliced scallions in hot oil until fragrant, followed by adding the tomatoes and cooking until soft and saucy. After adding water and bringing the mixture to a boil, the marinated chicken slices are added one by one, followed by pre-soaked wood ear mushrooms and enoki mushrooms. The soup simmers for three minutes, then leafy greens (like bok choy) are added, seasoned with salt to taste, and finished with a few drops of sesame oil. The resulting dish is praised for its savory and fresh broth, very tender chicken, high nutrition, and low-fat content, making it suitable for the elderly and children.

Context: This video demonstrates a straightforward, healthy Chinese home-cooking recipe focusing on preparing lean chicken breast to be exceptionally tender and flavorful, avoiding deep-frying. The key ingredients include chicken breast, tomatoes, wood ear mushrooms, enoki mushrooms, and leafy greens, all combined into a savory soup.

Detailed Analysis

The tutorial begins with preparing two chicken breasts by first coating them in a tablespoon of starch and rubbing them for two minutes until they feel slightly sticky, then washing off the excess starch under running water and drying them. The chicken is then sliced thinly and marinated with one beaten egg, a spoonful of salt, pepper, a spoonful of oyster sauce, and a spoonful of soy sauce, mixing well by hand until fully coated, and left to marinate for 20 minutes. Next, two tomatoes are prepared by scoring an 'X' on top, blanching them in hot water for about three minutes to loosen the skin, peeling the skin off, halving them, and removing the hard core before chopping the flesh into small pieces. The cooking starts by heating oil in a wok and stir-frying sliced scallions until fragrant. The chopped tomatoes are then added and cooked down until soft and a sauce forms. Water is added, brought to a boil, and the heat is reduced. The marinated chicken slices are added piece by piece, followed by pre-soaked and cut wood ear mushrooms and a handful of clean enoki mushrooms. After stirring and covering to simmer for three minutes, some leafy greens are added, the soup is seasoned with salt to taste, and finished with a few drops of sesame oil. The finished dish is a savory, fresh soup with very tender, moist chicken, noted for being nutritious, low-fat, and suitable for all ages.