辛香菠菜釀雞胸 Chicken Breast stuff with Spicy Spinach

辛香菠菜釀雞胸

醃雞胸材料

雞胸肉 ⋯⋯⋯⋯⋯ 1 塊
水 ⋯⋯⋯⋯⋯⋯⋯ 500 ml
鹽 ⋯⋯⋯⋯⋯⋯⋯ 2 茶匙
糖 ⋯⋯⋯⋯⋯⋯⋯ 2 茶匙
蒜頭 ⋯⋯⋯⋯⋯⋯ 2 粒
雜香草 ⋯⋯⋯⋯⋯ 1 茶匙
辣椒乾 ⋯⋯⋯⋯⋯ 1 條

材料

白酒 ⋯⋯⋯⋯⋯⋯ 50 ml
菠菜 ⋯⋯⋯⋯⋯⋯ 200 g
洋葱 ⋯⋯⋯⋯⋯⋯ 1 個
番茄 ⋯⋯⋯⋯⋯⋯ 1 個
黃薑粉 ⋯⋯⋯⋯⋯ 5 g
孜然粉 ⋯⋯⋯⋯⋯ 5 g

做法

1. 醃雞胸，將所有醃雞胸材料（除了雞胸）放進鍋中煮滾，然後放涼；

2. 待鹽水完全放涼後，將雞胸浸入鹽水放進保鮮盒，放冰箱4小時或隔晚；

3. 準備一鍋滾水和冰水，將菠菜滾水燙約30秒後立即放進冰水降溫，然後將其水份擠出；

4. 洋葱和番茄切小粒，菠菜切碎；

5. 炒洋葱，炒至焦糖化後放入番茄，番茄收水後下黃薑粉、孜然粉、鹽、胡椒調味。放入菠菜將所有材料炒勻，放一旁待涼；

6. 取出雞胸，用刀從中間插入做成口袋狀，但不要切開兩邊；

7. 將餡料塞入雞胸裡面；

8. 平底鑊開中火下油，煎白雞胸兩面；

9. 下白酒轉小火加蓋煎10分鐘，轉另一面再煎10分鍾。取出靜置5分鐘，切片，完成～

Chicken Breast stuff with Spicy Spinach

Chicken brine

Chicken breast  1 whole
Water  500 ml
Salt  2 tsp
Sugar  2 tsp
Garlic 2 clove
Mix herbs 1 tsp
Dried chilli 1 pc

Ingredients

White wine  50 ml
Spinach  200 g
Onion 1 pc
Tomato 1 pc
Turmeric 5 g
Cumin 5 g

Method

1. To make the brine. Put garlic, herbs, chill, salt sugar and water into pot, bring it to boil. Then turn off the heat, let it completely cool down.

2. In a container, put chicken breast in and pour the brine in. Cover with lid and put into the fridge stay for 4hrs - 1 night.

3. Get a pot of boiling water. To blanch the spinach around 30 sec. Drain out the water and put into cold water immediately. Then squeeze out the water.

4. Dice the onion and tomato. Finely chop the spinach.

5. Sauté the onion in medium heat until brown color.  Add tomato sauté for 1min. Add spice, salt and pepper for seasoning. Put spinach in sauté and mix every thing well. Put on side let it cool down.

6. Take the chicken breast out from the fridge.  Use a knife to cut a slit lengthwise partway to make a pocket. 

7. Stuff the spinach into the chicken breast.

8. Get a non stick pan, turn to medium high heat. Add oil, place the chicken on. Fry until each side golden brown.

9. Add white wine, then cover with lid turn to low heat cook for 10 mins, Turn to other side and cover cook for another 10 mins. Take it out of the pan let it rest 5mins, Slice it. Done~

*Good to serve with mash potato.