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Fresh Chicken Breast 无骨鸡胸肉 600gm +/-

RM 10.50
Fresh Chicken Breast 无骨鸡胸肉 600gm +/- Ratings: 0 - 0 votes
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Description 详情

Weight 重量     : 600gm +/- 

Benefits 益处   

High in protein, helps in building and maintains muscle mass.

高蛋白质,有助于增长及维持肌肉量。

Notice 注意         : 

Note for salmon fish head-07.jpg

Serving Suggestion 建议烹调法 

Pane Roasted Chicken Breast 香煎鸡胸肉

Pan-Roasted-Chicken-Breasts-with-Rosemary-Thyme-Pan-Sauce-620x414.jpg

Ingredients 材料 :

  • boneless skin on chicken breast / 无骨带皮鸡胸肉
  • salt & pepper / 盐&胡椒
  • 2 tablespoon olive oil / 2汤匙 橄榄油 

Instruction 做法 :

  1. Pat dry the thawed chicken breast. Marinade the chicken with salt and pepper.
  2. Heat the olive oil on a pan over medium high heat. Place the chicken breast skin side down and cook for 6-8mins then flip and cook for another 4 mins. 
  3. Remove them to a clean plate and serve.
  4. Making the sauce (Optional) : Put the pan juices on the stove and heated it up over medium high heat and threw in 1 minced shallot. Let it cook about 2-3mins until soft and translucent. Then add in 1 clove minced garlic, and that cook for another 1 min. Add in 1 cup of chicken stock and bring to simmer. Grab a couple sprigs of herbs ( thyme, rosemary and etc.) and toss them in the simmering sauce and cook for 5-8mins. Remove the herbs then whisk in a tablespoon of butter. Season according to taste with salt and pepper. You can put the chicken breast back in pan or serve it on the side.


  1. 鸡胸肉解冻后,纸巾擦干。用盐以及胡椒腌制。
  2. 平底锅中火热油。鸡胸肉皮朝下香煎6-8分钟,翻面后再煎4分钟即可。
  3. 取出鸡胸肉,上桌。
  4. 酱汁(选择性):将煎好鸡胸肉剩余的汤汁用中火加热,放入红葱丁。加热至红葱变软变透明。之后加入1颗大蒜,切碎,再继续焖煮1分钟。再来放入1杯的高汤煮至沸腾。同时可加入香料(百里香,迷迭香等)翻炒后焖煮5-8分钟。将香料梗取出后加入1汤匙牛油,搅拌。根据喜好可以盐和胡椒调味。上桌可将煎好的鸡胸肉再放入锅中裹上酱汁或淋在鸡胸肉上。

Source : https://www.simplyscratch.com/crispy-skinned-pan-roasted-chicken-breasts-rosemary-thyme-pan-sauce/

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