Miyagi chicken
By VicentaLakin
The tenderness of the chicken with the brilliance of peanuts, the sweetness of the entrance and the softness of the meat。
Recipe Recommendations
- chicken breast appropriate amount
- peanut kernels appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- salt appropriate amount
- pepper appropriate amount
- Jiang appropriate amount
- bean paste appropriate amount
- soy sauce appropriate amount
- dried chili appropriate amount
- onion appropriate amount
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Miyagi chicken
1
Chicken cuttin is then added to the wine, starch, salt pickle and slurry. Dry chili and onion slices, ginger slices
2
Plumbing peanut rice with water, stripping the skin, cooling the pot with peanut rice (not easily charred), and simmering it into a large plate when it is so hot。
3
The bottom oil is left in the pot, which, when hot, will blow up the scent of peppers and dry chili fire and will be added to the soybean petals, ginger chips and onions。
4
Turn the chickens and turn them into hot peanuts. It's enough to add appropriate biomass and salt to the pot。
5
Here we go。