 It's just chicken breast. Now we're starting off with a lot of chicken. We bought at the grocery store, I had a full fryer chicken, and then I've got a lot of legs. Everything I've got today needs to be cooked today. So I'm gonna start prepping it for meals this week. So the first thing I'm going to do is go ahead in this pan and eat. So I'm just using the breast off of the chicken. I cut them off the bone and then I cut them in half and I'm using the two thighs. So you got the two pieces off the two breasts and then two thighs. Now I'm prepping these for meals this week. So with this chicken, this is just a brazer. I haven't put anything in it yet as far as oil or anything. I've just got it turned on high. And what I'm gonna do is I am going to season the chicken with salt and pepper. And then we are going to just let it braise and simmer until it's done. I'm gonna use this for stir fry this week. And really and truly the only thing I plan on doing is cooking it, you know, until it's done. And then we'll add it to the stir fry this week with some Chinese sauce that I've already bought pre-packaged, okay? So I'm just going to put a little bit of oil in it. This is my new oil canister. You can find it online. I wanted one that held more oil because I use a lot. And I really like this one because it doesn't have a rubber stopper as a glass stopper. And it's just really nice. So we're going to put the lid on these. Now remember, this is going to be for Chinese. What I might do since I'm making Chinese food out of it is put just a little bit of ginger on it. I think I got some crystallized ginger. So what I'll do is I'll take this crystallized ginger and use it while it's cooking in here just to give it a hint of Asian flavor, okay? It shouldn't take, I'm only going to use four. I'm gonna put the lid on it. Now, if you don't have a braiser, you can do the same thing with a large skillet, okay? That has a lid. And I'm going to go ahead and turn the temperature down to a medium heat. We're going to flip it, looks good. And we're going to continue to cook it at this temperature with a little bit of ginger in it. And I don't want to bled on the bottom of the pan. Some of it is here. Some of it, it always gets brown on the one side and the other, a lot of it happens. But no matter what I'm cooking on, it happens. I'm going to get a new skillet this week. I'm excited about that. And since this is starting to kind of burn this pan, I'm going to put a little bit more olive oil in here with it. We're going to close it up and continue to cook it now. And I'm not going to overcook it because I want it to be juicy. Plus, we're going to throw it in our vegetables and Chinese sauce this week. When I get ready to make supper, then all I have to do is throw in some pre-made sauce and make some rice. For the food, I can use this pan instead of having to use two batches in a smaller pan. I can make one batch of food in this larger pan. But anyway, you can go on our website and find something very similar to this. But one thing I do like about this one is the silicone lid. And I do have a universal silicone lid available on the website under Cookware so that if you do have a skillet that's really big and you want to kind of turn it into a bracer, it doesn't have to be called a bracer. All you need is a good top that seals it off like this one. So you could just go by the top and use it because it's universal and it has, instead of having one ring, it's got like three different sizes. And you can use it on a pan you've already got and do the same thing with it. And not have to buy, you know, the actual bracer. But this is 13 inches big. And we're going to let it cool for a few minutes. It's really pretty. And then we're going to slice it for our Chinese stir-fry this week. It's simple, salt pepper. Wasn't hard to cook. We're difficult. And now, separate will be a brief this week. There's our little ginger. I'm gonna throw it in here. All right. Now you can see this pan is hot. So my chicken, I'm going to pour a little water in it so it's really even easier to clean. We're going to turn of course the eye off. And I'm going to put the lid back on it and let that steam and it's going to just come right out real easy. You can save your drippings and make a gravy, of course, if you want to. But now this got a little bit too dark for my taste for gravy. But in a lot of people are like, you're burning it. You have to turn it up on a high heat to get a good sear on chicken. So lots of times if you make chicken like this, you wouldn't use what's left in the pan because it is kind of charcoal, okay? But that's how you want it to look. It looks like it's been on the grill and it's not been on the grill. And of course it's not going to taste charcoally but I just wanted to let you know that a lot of people when they try to sear chicken, they don't get a good sear on it. And because they don't turn it up high enough to get a good sear on it. So this looks really good. I'm going to go ahead and taste it for y'all. And then of course when we come back and I make it for several or not, I will show you how easy it's going to be. But I'm going to slice through here and I'm going to see if I can taste that ginger at all. It's just chicken breast. Mmm, that was so good. That chicken is so good to be good on a plate just like that. So you can cook it like this for a meal and make some sides or you can slice it up once it cools down a little bit. I'm going to let it sit a minute so that the juices get in there good. And you can slice it up and put it in something and make a Chinese stir-fry out of it. If you want to, like I'm going to do this week, how to sear chicken breast to use now or later. All right, I'm going to pick this up and put it over there in the sink and we're going to clean it up. It's hot right now. So if you've got a white sink like I do, I've got to reach for this. If you've got a white sink like I do, then you're going to have to make sure you put a trivet in the bottom. I've got some stainless steel ones and I can't find any just like none of them. But they're really nice to have to use for stuff like this. Now I'm putting cold water in it so that it cools it down as well. I'm going to sit it right here on my trivet and I'm going to use the cold water to pull off the handle so that I can handle it. You don't have to wait until it's completely cooled down to wash it and see what I'm doing. You can see that in the bottom. It's going to be so easy to get out. I'm going to put just a little bit of liquid detergent. I'm going to put just a little bit of liquid detergent. This is actually done in my A-jack holder. And I'm going to use my large scrub brush, which I love. You can find that online as well. Everything I have in finding a line, I love this large brush. And it won't, I don't think it'll scratch this at all, even if it is made for cast iron. It's not too abrasive. I love it. I use it to wash my vegetables and everything. But let's hope it'll be just as clean. Now the one that I have online is very similar. It is a nonstick granite surface. So it should be just as easy to clean as this one is. So you can see how nice it looks. And you can tell I have cut it a little bit on the bottom with utensils, but not a lot. It'll last for a long time.