Miyagi chicken
By VicentaLakin
Miyagi chicken is a traditional specialty. Lui, Kawakawa and Guizhou are included in the menu, and the raw materials and practices vary. The origin of the dish is linked to the hot chicken in the Rufus, and the chili chicken in Guizhou, which was subsequently improved by the Qing Dynasty of Shandong, Governor of Sichuan, Zing Bao-chung, and which has been circulated to date as Beijing Palace food. My version is light. There's no spicy in the sauerkraut。
Recipe Recommendations
- chicken breast appropriate amount
- cucumber appropriate amount
- carrots appropriate amount
- soy sauce appropriate amount
- starch appropriate amount
- vinegar appropriate amount
- sugar appropriate amount
- peppercorns appropriate amount
- dried red pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Miyagi chicken
1
Prepare foods, chicken chest, cucumber, carrots, cut into 1 cm square, chicken chests with starch and pickles for 10 minutes, with a ratio adjusted to the population's tastes, and with raw extraction, starch, vinegar, sugar and an appropriate amount of water2
Carrot squirms to soft, squirm out. It's oiled in the pot, and the chicken pecs are made up when they change color3
I'll put oil in the pot, start with platinum peppers and dry peppers, smell of incense, and then pour onions, ginger, garlic, carrots, cucumbers, and cucumbers, and then even the chicken breast, and then mix the juice, and we'll all mix it up4
Done