雞胸肉料理
雞胸肉， 里肌肉，都是低卡的好蛋白質．就是因為低脂，因此很容易老柴，不適合大滾大火的手法．傳統水煮雞胸是80-90c泡熟，而舒肥雞胸作法則是 60-74c之間（取決在禽流感問題）
雞胸里肌料理食譜
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