Left chicken
By VicentaLakin
In 1952, the commander-in-chief of the Seventh Pacific Fleet of the United States, Redford, visited Taiwan's Navy Commander-in-Chief for three consecutive days, setting up a feast and inviting him to cook. On the third day, in order to make a change of taste, the chef then cut the chicken into large pieces, blow it up to a golden half-column, then make sauce sauce and make a new dish. Redford, after taste, asks for the name of the dish, and the Peng-Yong is known as “Little Chicken”。
Recipe Recommendations
- dried red pepper of 5
- chicken legs 3 only
- qingshui 3 scoops
- ginger a little
- soy sauce 1.5 spoon
- corn starch appropriate amount
- white vinegar 2 tablespoons
- minced garlic 3 petals
- egg yolk one
- chopped green onion a little
- salt a little
- cooking wine 1 scoop
- white sugar 1.5 spoon
- chili oil 1 scoop
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Left chicken
1
Chicken leg wash off bones。
2
Cut small pieces and add a few salts, wine, and yellow pick-up of eggs for about 20 minutes。
3
Dry chili cut. Take a small bowl of garlic paste, ginger paste, onions, raw smoke, white vinegar, sugar, fresh water, a small amount of starch, and a spoonful of red pepper oil, all mixed into juice。
4
The hot oil in the pan is accompanied by an appropriate amount of corn starch caught evenly in the chicken。
5
When oil is as hot as 70%, chickens are blown to gold。
6
Get the controlled oil back。
7
Save the bottom oil and put it in the dry chili to make it smell。
8
It's pouring into the sauce and boiling to the thick。
9
It's a fast-turned-in-a-foul。
10
Out of the pan。Left chicken Make Tips
When the chicken is covered with starch, it explodes。