Miyagi chicken
By VicentaLakin
Miyagi chickens, also known as Miyagi chickens, are traditionally made of chickens, dried peppers, peanut rice, etc. Because of the hotness of their entrances, the tenderness of chickens with the brittle of peanuts is popular。
Recipe Recommendations
- chicken breast 300g
- peanuts 100g
- carrots 100g
- dried red pepper 20g
- green pepper 50g
- Qingcangduan 50g
- edible oil 100g
- soy sauce 50g
- starch 20g
- salt 5g
- cooking wine 10g
- pepper 2g
- aniseed 3g
- slightly spicy
- explosion
- ten minutes
- ordinary
Steps for Miyagi chicken
1
Chicken chests and peppers are purified, peppers are seeded, and both are cuttin. Chickens are drawn for 10 minutes with wine, salt, sauce and starch。
2
The peanuts are fried to the brittle. Unable to use microwaves or boilers, peanuts from that can be made into finished foods that are vulnerable to weakness and loss of taste。
3
Hot pots, onions, peppers, hot peppers, dry chili, then pickled chickens, a little change of color into carrots, and then a few days later into peppers and peanut rice, cooking wine, sauce oil, salt, and a few days of fast frying。Miyagi chicken Make Tips
Kung Pao Chicken requires high heat and speed, which most home kitchens cannot achieve. By using smaller quantities of ingredients, however, you can still achieve the same level and flavor as found in restaurants.