Miyagi chicken
By VicentaLakin
When it comes to "Miyagi" chicken, of course it cannot be said without mentioning its inventor, Dingbao. According to the Book of History, Ting Bao-chun, a charlatan, a Ping-Yi of Guizhou (now knitting), has been Governor of Sichuan for three years and two years. It has been said that Ding Poo is very well studied in cooking, prefers chicken and peanut rice, and is particularly spicy. In his tenure as Governor of Sichuan, he created a delicious pot of chicken, chili and peanut rice. It was supposed to be the Ding family's “private food”, but it became more widespread and better known. Acid, spicy, sweet, fragrance, especially for dinner, is a popular home meal。
Recipe Recommendations
- chicken breast 300 grams
- peanuts 80 grams
- dried chili appropriate amount
- onion appropriate amount
- garlic appropriate amount
- starch appropriate amount
- white pepper appropriate amount
- salt appropriate amount
- soy sauce a spoonful
- soy sauce two spoonfuls
- balsamic vinegar a spoonful
- sugar half a spoonful
- pepper powder appropriate amount
- peppercorns appropriate amount
- cooking wine appropriate amount
- olive oil appropriate amount
- vegetable oil appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Miyagi chicken
1
Prepare the ingredients
2
The chicken chest was softened with a knife back。
3
cut the chicken to 1 cm or so。4
The chickens are mixed with white pepper, salt, starch, wine and olive oil。
5
Chicken pickles for about 15 minutes。
6
Peanut rice is baked at 170 degrees for about 10 minutes。
7
Peanuts out, cool。
8
An appropriate amount of vegetable oil is added to the pot and peanuts are poured into the pan at 60% heat。
9
The peanut couriers flipped a few times。
10
Peanut rice is sprouted and put on kitchen paper to suck oil, dry it, for use。
11
A bowl of sauce with raw, old and vinegar at the ratio of 1:2:1 and with appropriate quantities of sugar, pepper powder and starch, to be evened and ready for use。
12
The proper amount of vegetable oil is put in the pot to heat, and the chicken is poured into it when it's 70% hot。
13
The chicken goes out fast after the pot。
14
The chicken gets white and it's ready for use。
15
Oil is left in the pot and poured into garlic chips, dry peppers and peppers。
16
The little fire flips, the scents。
17
Pour in chickens and onions, flip out。
18
Invert the fine sauce。
19
Quick flip, sticky soup, shut the fire。
20
Pour in cold peanuts。
21
Smash the peanut rice, get out of the pot。
22
Revealed, ready for use
23
Figure 1
24
Figure 2Miyagi chicken Make Tips
Xiao Ji's Tips:
1. This dish originally calls for fried peanuts, but since I don't really like fried food, I baked them in the oven first. Then, I quickly stir-fried them a few times before taking them out. This ensures the peanuts are fragrant and crispy without being greasy.
2. Replacing the chicken breast with chicken thighs would result in a better texture, but it's hard to ensure the chicken cubes are all the same size.
3. When stir-frying the chicken cubes for the first time, stir-fry quickly until they turn white. Since they need to be stir-fried again later, don't cook them for too long, or the texture of the chicken breast will become very hard and tough.