Miyagi chicken
By VicentaLakin
Miyagi chickens belong to one of the classic representatives in the Kawakawa School, but the simple taste is very good, and the food inside can be freely matched according to their preferences. This is just a spicy taste better suited to Cantonese taste, and it's enough to like a spicy mix。
Recipe Recommendations
- chicken breast 300 grams
- garlic sprouts 3 pieces
- green pepper one
- dried chili appropriate amount
- cooked peanuts 1 Pack
- Jiang appropriate amount
- soy sauce 2 tablespoons
- soy sauce half a spoonful
- salt 2 grams
- cornflour appropriate amount
- peanut oil 1 scoop
- pepper 2 grams
- chicken powder 3 grams
- sesame oil 2 grams
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Miyagi chicken
1
Materials in preparation charts: chicken chest, garlic seedlings, groundnut, green peppers, dry peppers, ginger
2
Chicken chests are washed and cut into small pieces, peppers, ginger slices, garlic seed, dry pepper slices
3
A little salt, raw smoke, powder, peanut oil poaching for 20 minutes
4
Take a small bowl and put it in salt, raw, old, chicken powder, pepper powder, powder, sesame oil, and then add a proper amount of water to the juice
5
When the hot oil is in the pot, it's in the pickled chicken
6
Another oil pan in the ginger chips and hot peppers to fry the scent
7
I'll put it in green pepper and garlic seed. Fan
8
I'm gonna roll in the skating chicken and roll out the fire for a couple of minutes, and I'm gonna pour in the twig. Open
9
Turn off the fire and fall into a hot peanut fire
10
The final mapMiyagi chicken Make Tips
1. The main ingredient may be chicken pecs or chicken leg meat, with as much as possible cut into two pieces, chicken sliced 20 minutes in advance, and fire is used fast in the boiler so as to ensure that chicken is smooth3 and silt, but not too sticky and thin, so that it is better to adsorb on chicken, four on ground peanut rice, and then fall in and fry, and make recommendations for the use of fine peanut rice