Korean chicken
By VicentaLakin
Pigs and goats have certain taboos in different diets and religious contexts. But as long as you're not a vegetarian (the Muslim chicken needs a genuine certified chicken), the chicken plays an important role in preserving the world's food solidarity。
Recipe Recommendations
- chicken leg meat 1 block
- garlic 2 cloves
- sweet potato 100 grams
- spring Festival cake slices 50 grams
- cabbage 100 grams
- fish tofu at will
- mozzarella cheese slices 3 tablets
- Xin ramen 1 Pack
- Korean hot sauce 1 tablespoon
- barbecue sauce 2 tablespoons
- sesame oil 1 tablespoon
- slightly spicy
- fried
- ten minutes
- simple
Steps for Korean chicken
1
It's a whole chicken leg, Chetin. Don't shave all the fats if you want a better dish。
2
It will then be made of Korean spicy sauce, barbecue sauce and garlic for a minimum of 15 minutes, preferably overnight。
3
That's the effect of pickling one night。
4
Support materials, with a half-pack (hand torn), casseroles, red fries (cleaned, skin cut)。
5
Add soy oil to the pot
6
It's burning
7
Let's start with the dishes and make them smell special。
8
Then you pour in the chicken that's made
9
Add red fries and cakes。
10
Half a bowl of water is poured into the container where the chicken is pickled, and the sauce is glued to the wall of the container and poured into the water。
11
Cover the lid and cook for about 5-8 minutes。
12
Finally, we're going to eat easy: fish tofu
13
In the end, the devil comes out: cheese chips: chicken is the body, cheese is the soul。
14
You can make it when you're fired
15
Enjoy the productKorean chicken Make Tips
1. Since the whole course tastes essentially from pickled chicken, it can be used as much as it pleases. When using Korean spicy sauce, a little water is needed to dilute the spicy sauce, which makes it easier to mix. 3. This is a dish like a hot pot, which is basically free of all kinds of ingredients you like to add, as long as you have different levels of cooking, so I did not intentionally mark the weight of each. 4. Koreans have a common way of eating blisters made of bubble noodles. That tastes very good. In addition, the teaching of cooking here also recommends a few food items that it likes to add: roasted cattle, carrots, and autumn. 5. The reason for the non-skinning of potatoes is that, in fact, root and root plants have a high nutritional value and that the non-skinning helps to keep the potatoes in the cooking process。