Miyagi chicken

By VicentaLakin

Miyagi chicken
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Recipe Recommendations

  • chicken breast 300g
  • cucumber half a
  • onion 1/4 of
  • peanuts half a bowl
  • dried chili of 10
  • peppercorns handful
  • soy sauce 1 scoop
  • white sugar 2 tablespoons
  • rice vinegar 2 tablespoons
  • balsamic vinegar 1/3 spoon
  • salt a little
  • raw starch 1-2 spoon
  • Pi County Douban

Steps for Miyagi chicken

  • 1
    The peanuts were immersed in open water for a few minutes
  • 2
    Skin-skinning (overlooking this step in time)
  • 3
    Hot-pot cold oil pours into peanut rice, waits, stirs, darkens the color, turns off the fire after hearing the sound of cracking
  • 4
    Boil a little salt, cool it, ten minutes from now
  • 5
    Pickled chicken: Put it in the old ginger, yellow wine, a little salt, and the eggs are emptied, and then the starch is emptied (about one to two spoons based on the amount of chicken) and then put it in the oil, and put it in the freezer for a while, so that the ingredients are ready to come out
  • 6
    Prepare ingredients: cucumber cuttin
  • 7
    Onion cuttin, dry pepper cut
  • 8
    The ginger pellets are ready, the starch is ready, and the peppers are put next to them. A small spoon of soybean bean petals (top colour) is also cut, followed by the most critical bowl juice: raw: white sugar: rice vinegar: the ratio of vinegar is 1:2:0.5. Set it up with garlic and onions。
  • 9
    The hot pot cools the chickens, they're all white, they're all dry
  • 10
    In turn, the oil canals will be filled with peppers, dry peppers, onions will be added to shredded soybean petals
  • 11
    It's a fast-fried chicken
  • 12
    Rolling in a good bowl of juice, pouring in a well-reared starch, flipping over fast, turning off the fire, putting peanut rice and cucumber-din on a flat plate

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