Miyagi chicken
By VicentaLakin
Classic dinner
Recipe Recommendations
- chicken breast 220 grams
- scallion 55 grams
- peanuts 70 grams
- dried chili 4 pieces
- pepper 1 teaspoon
- ginger a little
- edible oil appropriate amount
- starch 1 teaspoon
- soy sauce 1 tablespoon
- cooking wine 1 tablespoon
- water starch
- salt 1/2 teaspoon
- sugar
- balsamic vinegar 1 tablespoon
- slightly spicy
- fried
- half an hour
- simple
Steps for Miyagi chicken
1
Onion slices, dry peppers cut into seeds, peanuts roasted on the oven at 140 degrees for 15 minutes to cool off
2
Chicken chest cuttin, with raw smoke, starch and wine grafted for 20 minutes
3
Make a bowl of juice: pour all the ingredients into the bowl and mix them evenly
4
It's hot and oily, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot
5
The bottom oil, put in the peppers and the dry peppers and the fragrance of ginger
6
I'm gonna pour in a skating chicken. I'm gonna fire it for about a minute
7
It's not like it's the same as a chicken
8
I'll put in a good sauce
9
The soup is thick, and before it comes out, it pours fresh peanut rice into it
10
Until it's even with the pot
11
It's completely covered in soup juice。Miyagi chicken Make Tips
Do not stir-fry the chicken breast for too long the first time, as it needs to be returned to the wok later; otherwise, the meat will become tough. Add the peanuts just before finishing to keep them crunchy. I used only light soy sauce this time, so the meat color is lighter; if you prefer a darker color, you can use dark soy sauce. You can add slightly more or fewer dried chili peppers according to your taste. The amount in this recipe provides a mild spicy kick, which is quite good.