Chicken Breast

Here in Malaysia chicken's breast is considered the least desirable part of the chicken.

I am, and always have been, a fan of the breast meat of a chicken.

Admittedly, if it is cooked wrong, chicken's breast can be dry. That's the key though, if it's cooked too long it will dry out. Cooking chicken's breast is a fast affair with heat too keep it moist.
Previously I cooked chicken's breast for a few of Siew's family members to prove that it can be very moist.

Tonight, I cooked chicken's breast for the family dinner with cabbage. I stir-fried it with a little garlic (for them, certainly not for my vampiric palette !) and a bit of salt.

I started with the skin from the chicken's breast, sliced into pieces and fried for awhile to melt the fat, then added the garlic and fried it longer before adding the cabbage (half a small head chopped into 8ths and washed to fall apart as it will) frying that for a bit then adding salt, frying a little longer then adding the breast meat and frying it for only a few minutes long enough to cook the meat, but maintain moistness.

Aside from the garlic part of that, it's ok. . . I'd liked to have added hot chili powder, but that is not a seasoning to be found in this household and I didn't have Siew get me a fresh chili to add in. Oh well.