Miyagi chicken
By VicentaLakin
If a dish is a means of love, between us, it's not an ordinary court chicken. When I met him, I knew he would cook, and I was still in the kitchen, and she knew I love chickens, so she used to find a chance to cook for me. Our love began with this palace chicken, and we came all the way down the food road, and now I learned to bake, and so did we. He took pictures when I baked, and I took pictures of each other while he cooked. Now that the baby is one year old, a normal and happy life continues, hoping that the baby will fall in love with the kitchen in the future。
Recipe Recommendations
- chicken breast 100 grams
- green onions 1 piece
- refined salt 1 teaspoon
- soy sauce 2 tablespoons
- soft white sugar 1 teaspoon
- starch 2 teaspoons
- peanut kernels 50 grams
- corn oil 3 tablespoons
- vinegar 3 tablespoons
- cooking wine 2 tablespoons
- Pi County bean paste 1 tablespoon
- slightly spicy
- burn
- half an hour
- simple
Steps for Miyagi chicken
1
Cut the chest of the chicken into a little thumb, and add two spoons of wine and one-two tea spoons of salt, and make it for 15 minutes
2
A spoonful of corn oil is pouring into the pot, into peanut rice, and when it's cooked, there's a spare
3
Slurping a bowl: a cup of sugar, three spoons of vinegar, one spoon of raw, one-two spoons of salt, evenly mixed
4
The onions only take the white part, cut into little pieces
5
Picked up chicken pecs with a spoon of corn oil and two spoons of starch
6
Two spoons of corn oil in the pan, hotter in the fire, tattering down the chest
7
When the color of the chicken chest is white, the fire is off
8
The oil left over from the roasted chicken gravy is poured into the frying pan, heated up in the fire, and added a spoonful of soybean soy sauce to make red oil
9
I'm not sure if I'm going to be able to do that
10
And then I'm going to add a little bit of onions
11
I'm not sure what I'm talking about
12
And the fire will fill the bowl
13
I'm not sure I'm going to be able to do that
14
It's not like we're going to be able to do this
15
Out of the pan。Miyagi chicken Make Tips
My favorite is this simplest version of Kung Pao Chicken. It is a little bit spicy, and the taste is just right. If you want to make the dish look more colorful, you can stir-fry it with your favorite side ingredients to create your own flavor.