Miyagi chicken
By VicentaLakin
The sweet sour, the sweetest, a little spicy, a little sour, compared to peanut rice, not too much sauce, but still tastes good
Recipe Recommendations
- chicken leg meat 100g
- lettuce 100g
- carrots 80g
- green onions 30g
- peanuts 30g
- Jiang appropriate amount
- garlic two cloves
- dried chili appropriate amount
- vinegar a tablespoon
- soy sauce a small spoonful
- cooking wine a small spoonful
- white granulated sugar a small spoonful
- water starch two tablespoons
- salt appropriate amount
- sour and salty
- fried
- ten minutes
- ordinary
Steps for Miyagi chicken
1
chicken leg cuttin with a little spoonful of salad oil and a little bit of salt, a little bit of ginger chording, 10min
2
Carrots and twigs, onions with white slices
3
I put a little oil in the pot and put a little fire in the peanut rice and a little change of color
4
Get all the materials ready, dry pepper cut, twirl and carrotdeen, and fix the sauce
5
The hot pot goes down, puts onions and peppers, flips the screech, and smells
6
Join the pickled chickens
7
When all the chickens change color, add tarts and carrots
8
I'm not sure if I'm going to be able to do this
9
Fry it down the edges with a proper amount of salt
10
And then you're going to put the starch on the side, and you're going to have to do it evenlyMiyagi chicken Make Tips
It's a 1:3 ratio, and I think it's just right. If you like something heavy, just add a bit of sauce. Here's chicken chest, but I think chicken chest is more wood, I prefer chicken leg