Miyagi chicken
By VicentaLakin
Chicken is a regular at our table, and one of the main reasons is that it's ripe and fast. There's nothing happier for a working person than eating on time. So after work at night, I'd like to add a gravy, and I'd mostly choose chicken, especially chicken breast. My favorite dish is the chicken chicken. As long as I go out to eat, I will order one. My goal is to eat all the chickens I went to. One of the best foods I've ever had is in Liang's little shop, where I can't forget, and I've learned that the owner is Sichuan. But I'm happy with the dish I'm making. I can't tell you how serious it is. It tastes like what I want。
Recipe Recommendations
- chicken breast 1 block
- scallion 1 piece
- pepper 10 capsules
- potato starch 1 scoop
- balsamic vinegar 3 scoops
- salt 1 gram
- peanuts 60 grams
- dried chili of 7
- ginger a little
- white sugar 4 tablespoons
- soy sauce 2 tablespoons
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Miyagi chicken
1
Chicken chest cut into small pieces。
2
A little oil in the pot, a little fire, and a little peanut rice into the pot, which will be blown up until a slight change of color has matured to make a spare. When the peanuts are blown, they must be placed completely cool, otherwise it is easy。
3
Make a bowl of juice. Add a spoon of corn starch, four spoons of sugar, three spoons of vinegar, two spoons of soy sauce, one gram of salt. (According to the size of the diet, it is possible to adjust the size of the bowl, but it must be the 4:2:1 ratio)
4
Put a little oil in the pot, and fire the chicken tungsten to a different color, and produce a spare。
5
Put a little oil in the pot, a little fire, hot oil in the peppers, then ginger, and finally dry chili。
6
Put it in the chicken and the onion。
7
Pour it in the juice, bubbly. Don't get fired too long without juice。
8
Put peanut rice in the fire, mix it up, get out of the pot。