Miyagi chicken
By VicentaLakin
Miyagi chicken is a regular at my table, and, for some reason, the family likes it, and every time I go to a restaurant, it's something I've learned, so I'm doing a lot better than a chef in a restaurant. It's really good to see your family having fun and healthy. Chicken is the main dish of choice, and peanut rice, cucumbers, peppers, etc. It's red, it's not hot, it's not hot, it's spicy, it's soft. Because of the hotness of the entrance, the tenderness of the chicken with the brilliance of the peanuts, which is so delicious, the requirements of fire are so high that when the peanut rice is blown up, the little fire is so slow that the fried peanuts are so soft and the colour is not too dark. When they are made, they need firepower, fast locks on the nutrients, more of the taste of the food itself, and with these skills, they can easily handle the dish。
Recipe Recommendations
- medium spice
- explosion
- ten minutes
- ordinary
Steps for Miyagi chicken
1
prepare food, chicken chests cut to about 1 cm, cucumbers, carrots cut to bits. the peanuts were immersed in open water for five minutes early and stripped of their skin。
2
Chon Chem, dry pepper cut short。
3
Chicken platinum with starch and a little 20 minutes of soy sauce。
4
Sugar, starch, wine, soy sauce, salt, a little water, made of juice。
5
It pours into the pot a proper amount of edible oil, and the small fire blows up to the groundnut rice so that it can be replaced by drying。
6
The boiler is filled with pickled chicken porridge, which is about half a minute later, waiting for the chicken to ripen up and extract the tar。
7
Bottom oil, fragrance, ginger, dry pepper。
8
I put chicken, cucumber, carrot for one minute。
9
The juice pours into the pot, the fire gathers the juice。
10
When the soup is thick enough to pour into the fried peanut rice, it's ready。Miyagi chicken Make Tips
When fired, heavy fire is required to fast lock the food。