A tai-ju chicken
By VicentaLakin
He likes Thai juice, sour, sweet and spicy, so he's got an appetite, he makes tasting chickens in the summer, he can improve his appetite, he can digest chicken, he likes it。
Recipe Recommendations
- chicken leg meat 1 pound
- low-gluten flour 2 tablespoons
- corn starch 1/2 tablespoon
- water 1/2 cup
- soy sauce 2.5 tablespoon
- salt 1/2 teaspoon
- pepper 1/2 teaspoon
- cooking wine 2 tablespoons
- fine sugar 1/2 teaspoon
- slightly spicy
- fried
- an hour
- ordinary
Steps for A tai-ju chicken
1
(a) Cut the chicken leg out of the stomach and slice it into the skin, with two raw spoons, 1/2 spoons of salt, 2 spoons of brandy, 1/2 spoons of pepper powder, 1/2 spoons of sugar and pickles of fine sugar, and pack it in the fridge overnight
2
(b) A large bowl of corn paste 1/2 cups, low-banded flour 1/4 cups, corn starch 1/4 cups and water 3/4 cups mixed to the ground, if you want to add an egg, but with a reduction in the amount of water that can be replaced with water to make a mess, not too rare, with a chicken block full of paste, with a permafrost on both sides of the fire and yellow, to be used
3
Two spoons of Thai juice, one half of a spoon, one half of a spoon of corn starch, one of a spoon of soy sauce and one half of a cup of water are prepared to be used in another bowl, evenly mixed
4
Put tai juice in the pot until it's boiled, and then put it out, and then pour it on the chickens or fill it with a bowl, and then make the sauce。A tai-ju chicken Make Tips
Placing is for the sake of the glucose or for the sake of the glucose。