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Chicken Breast

Chicken breast is the leanest cut, sold three ways: whole skinless fillets, minced for patties and dumpling filling, and shabu-shabu slices cut thin for hotpot. Skinless breast dries out fast in a pan, so a quick sear or a marinade with a bit of oil keeps it moist. Minced breast works best mixed with something fatty, like sesame oil or egg, since it has almost no fat of its own. Shabu-shabu slices need seconds in boiling broth, not minutes, or they turn rubbery.

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