Miyagi chicken

By VicentaLakin

Miyagi chicken
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. After that, Miyagi chickens also moved abroad. This part comes from 100 degrees

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Steps for Miyagi chicken

  • 1
    Get a piece of raw chicken chest
  • 2
    Preparation of other materials: water starch, chicken slices and an egg rind and wine pickle, carrots and cucumber cucumbers, onions, garlic, peanuts
  • 3
    the pot, the onions, the garlic, then the bean sauce, then the soy sauce, then the pickled chicken, then the cucumber, then the carrot, then the cucumber, and then the peanuts, and then the water and starch, and during the fire, you can pick it up for about seven to eight minutes. ps: peanuts are raw, no salt on the whole trip, soy sauce is enough salt。
  • 4
    Take out a round bowl and cast black sesame particles under it
  • 5
    Fill up the rice and press it
  • 6
    The rice is fresh, and it'll be a little hot
  • 7
    Take out the fried chicken, put it next to rice, and we'll be fine

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