How to cook
Slightly tenderize the chicken steaks, sprinkle them with salt, black pepper and white pepper. Mix the cognac, milk, chili sauce with a pinch of sugar, a little salt, strained garlic clove and pepper, and ginger to the density of porridge.
Smear the steaks with a brush or your hands. Leave them in a covered container to stand in the refrigerator for 1 hour.
Then grease a heated grill element and grill the chicken until ready.