Miyagi chicken

By VicentaLakin

Miyagi chicken
SWEET, SALTY, SOUR, SPICY, NON-COMPRESSIVE. CHICKEN Q-BALLS, SOFT TEETH, PEANUT-MEATS. ONE OF THE BEST FOODS。

Recipe Recommendations

  • chicken breast 1 block
  • peanuts 200g
  • carrots half a
  • cucumber 50g
  • green pepper half a
  • starch 30g
  • onion half a piece of
  • garlic 5-merous
  • cooking wine 10g
  • soy sauce 10g
  • soy sauce 5g
  • vinegar 30g
  • white sugar 30g
  • white pepper 3g
  • sesame oil 3g
  • salt 5g
  • dried chili of 2
  • pepper 8 capsules
  • Pi County bean paste 15g

Steps for Miyagi chicken

  • 1
    The peanut rice is bubbling for half a day
  • 2
    If you blow up your teeth and pull them out, there's a loud sound
  • 3
    Chicken chest cuttin
  • 4
    A little salt on the chest, a little wine, a little sticky scratch, a little water, a little water, a little water, then a little water, then a little water, and then a little water, and then a little water, and then a little oil, and a little oil. It's the process of watering the chicken, and it's so tender
  • 5
    Carrots, cucumbers, cetine
  • 6
    I'll make a bowl, smoke, smoke, wine, onions, garlic, vinegar, sugar, perfume, starch, a little more starch, a little sticky for cooking, because when the temperature drops, the juice gets thinner
  • 7
    I've blown up peanut butter and fried chicken. Out
  • 8
    Get the chicken out of there
  • 9
    Let's get some oil
  • 10
    Pick up the peppers after they're fried, soy sauce with a little wine and a little fire with red oil。
  • 11
    Go on, carrot-ding
  • 12
    Down into cucumber, pepper, chicken. We'll get the garlic out of the bowl and we'll get the fire even。
  • 13
    Down the bowl, hold still, before it's paste, before it comes out with peanut rice, evenly。
  • 14
    Out of the pan

    • Recipe Categories

    Recipe recommendation