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Ingredients: 100 grams of chicken breast, 1 potato (about 200 grams), 7 grams of New Orleans grilled wing marinade, 7 grams of water, appropriate amount of black pepper, a little salt, and A little bit of oil, an appropriate amount of oil, and a little white sesame seeds. -
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Wash the chicken breasts, cut into small thick slices, and put into a bowl. -
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Pour New Orleans grilled wing marinade and water into the leg meat. -
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Mix well. -
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Add a little oil and mix well. -
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Peel the potatoes and cut into thin slices. -
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Place tin foil on an 8-inch baking pan. -
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Spread the potato slices evenly on the bottom layer. -
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Sprinkle in cumin, a little salt and black pepper. -
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Brush with a layer of oil. -
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Arrange the chicken evenly on the potato slices. -
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Apply another layer of oil. -
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Sprinkle with sesame seeds. -
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Preheat the electric baking pan with upper and lower heat. -
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Lift the tin foil and put the potatoes, chicken and tin foil into the preheated electric baking pan. -
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Close the lid and continue to heat up and down. -
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The chicken is half-cooked, uncovered, and brushed with a layer of oil. -
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After the chicken and potatoes are cooked, turn off the heat and uncover. -
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Put it out together with the tin foil, place it in a baking pan, and serve while hot.
Tips
1. The ingredients can be increased or decreased as you like.
2. Cut the potatoes as thinly as possible to make them cooked more easily and shorten the cooking time.
3. The frying time needs to be controlled according to the actual situation. The time should not be too long to prevent the chicken from drying out and affecting the taste.