I'll be right back
By VicentaLakin
Miyagi chicken, a lot of people and restaurants like to write it as a hyena chicken because they don't know what it is: With regard to the history of Miyagi chickens, it is generally considered to be related to Ting Bao-Chu, who is a graduate of Guizhou, and who was a former Governor of Shandong and later Governor of Sichuan. He was later declared the Crown Prince's safety by virtue of his charisma, known as Ding Miyagi, and his cooking fried chicken, also known as Miya Polo Chicken. In addition, it has been argued that the dish originates from a well-known man, the left Zong Chong, who prefers to eat the chickens he makes from his home, and that the practice is to cut the chickens to the ground with peanuts, stings and mussels. The Qing Dynasty patrol had the same title as Qingbao, and since Zong Chong Chong was a Zhong Chong, known as Zhong Cai, it was called the chicken chicken。
Recipe Recommendations
- chicken breast 400 grams
- green onions 1 piece
- dried red pepper the 15
- Chili noodles 1 teaspoon
- garlic rice
- laojiang 1 small piece
- fried peanuts 1 small bowl
- peppercorns appropriate amount
- dried raw flour 1 teaspoon
- edible oil appropriate amount
- balsamic vinegar two teaspoons
- white sugar two teaspoons
- cooking wine 2 teaspoons
- soy sauce a teaspoon
- soy sauce One-third teaspoon
- oyster sauce Half a teaspoon
- salt quarter-spoon
Steps for I'll be right back
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One big onion, 15 red peppers, a tea spoon, garlic, two, three, a little ginger, a small bowl of fried peanuts (I'm lazy, peanuts are not skinned), a little pepper
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2. The chest of the chicken is cut into seven to eight mm squared ding, with salt (a little larger than peanut rice because the heat is constricted), a tea spoon, half a cup of wine, and egg clean, smoothing, and a tea spoon of dried raw powder (not raw powder) to be tuned again, with some oil and five minutes of salt. Dry pepper cut, ginger cut, garlic cut to the size of a chicken, and onions cut open and cut into a 1.5 cm long section。
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Three. Take a little bowl, change the juice. All the sauces (except for edible oils) are evenly mixed, and this is the "snips" of the Miyagi chicken, the "snips" of the sour sweets. There's no powdered water in the bowl juice. It's called a proper ceremonial solution
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Four. The frying pan is burned up to 60% of the heat, and the salted chicken is smoothed out quickly and matured to the ground. 5. Pill peppers in a pot with a proper amount of oil and a little change in the color of peppers
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7 down to chicken, 2 tea spoons of pepper noodles, a couple of times in the fire, when the pepper noodles are blown out of the red, 8 down into the red bowl juice, 9 and immediately add the onions, 10 seconds to fire, 10 to fry with the fried peanut rice, fast to fry and get out of the pot
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The color is red, spicy and soft, the acid is sweet, and the fleshy, scrawny, authentic chicken is present。
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I'll be right back
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I'll be right backI'll be right back Make Tips
From the moment you pour the diced chicken into the wok, you must stir-fry over high heat until it is served, completing the entire process in one minute. If the time is too short, the chicken won't be cooked; if it's too long, the chicken will become tough, and the peanuts will lose their crispness. In short, controlling the heat is crucial.