Preparation tools:

1. Dryer

2. Chicken breast

How to make chicken jerky:

1. Defrost the chicken breast first and clean it. When cutting, you can cut it according to the grain of the chicken. The specific thickness can be determined according to your own preference. Generally, the chicken breast is about five or six millimeters and air-dried. faster.

2. Cook the cut chicken, then wash and drain.

3. Spread the chicken flat on the plate. Be careful not to stack the meat, otherwise it will not be easy to dry.

4. Set the dryer to 70% for 10 to 12 hours. Turn the chicken over every four hours and replace the plates up and down, which can reduce the drying time.

Warm Tips:

1. When cooking chicken breast, you can pierce it with chopsticks. If you can pierce it through, it means it is cooked.

2. The dried chicken breast can be sealed in a sealed bag and stored in the refrigerator.

3. The thickness of the chicken should be moderate. If it is too thick, it will not be easy to dry. Chicken that is not dried will easily become moldy and difficult to store. Chicken that is too thin will stick to the plate and become difficult to pick up.

4. Add a small amount of salt but no other seasonings.