Miyagi chicken
By VicentaLakin
Recipe Recommendations
- chicken breast 500G
- scallion a
- peanut appropriate amount
- bean paste 2 tablespoons
- ketchup 1 scoop
- cooking wine 20ml
- salt 8g
- sugar 3 scoops
- vinegar 2 tablespoons
- starch appropriate amount
- garlic 2 cloves
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Miyagi chicken
1
The chicken chest is cut with a little salt, the chicken is fine, the hair is sticky with the hand, then half of the egg is purified, the starch is caught and put aside. Onions cut into blocks close to the size of a chicken chest, depending on how much it tastes。2
The peanuts bubble up, go to the skins, dry up, fry in the oil, make sure the fire is warm, don't blow up, and then the temperature will be sore。3
Put the sauce in a bowl other than bean petals, ketchup, vinegar。4
Hot boiler pours into oil and slides out the chicken chest。5
A little bottom oil, a little soybean sauce, ketchup in a hot fire, red oil in a chicken chest and peanuts and finely prepared sauce, and vinegar fire when the sauce hangs out。