Miyagi chicken
By VicentaLakin
Miyagi chickens, Kawakawa foods and traditional Chinese foods are becoming popular because of their popular tastes, the nutrients and the simple materials they produce are easily available, and are becoming popular. Of course it's my choice for rice! I want to share my cooking heart with you today
Recipe Recommendations
- Chicken leg or breast 400 grams
- cucumber 80 grams
- carrots 80 grams
- peanut 50 grams
- onion 15 grams
- garlic 4 pieces
- dried red pepper of 2
- Pi County bean paste 2 tablespoons
- soy sauce 2 tablespoons
- soy sauce 0.5 spoon
- balsamic vinegar 1 scoop
- oyster sauce 1 scoop
- pepper powder 2.5 grams
- black pepper 2 grams
- spiced powder 1 gram
- chili powder 2 grams
- white sugar 1.5 spoon
- egg liquid 30ML
- starch 2 tablespoons
- salt 1.5 spoon
- cooking wine 2 tablespoons
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Miyagi chicken
1
Put it in the vegetables, turn it into a little fire
2
Once the vegetables are even with the chickens, the sauce is replaced by a small fire
3
Hot hot pot, oil, medium fire, dry chili while it's not hot enough. Smash the scent
4
Turn it into a little fire, put it in the garlic, make it fried
5
Down chicken, turn it into a little fire, turn it up fast till the chicken turns milk white
6
Put it in the soybean sauce, and it's still going to boil fast, evening the chicken with the soybean sauce
7
Put it in the vegetables, turn it into a little fire
8
When the vegetables are even with the chickens, the sauce is replaced by a fast-foiling fire, during which time the fine-cut peanut rice is fast-fried, and the pan is made