Cuckoo

By VicentaLakin

Cuckoo
Still the chicken and rice flower. Since I made a great deal of chicken and rice with no buns, we've asked for a small meal. I've finally understood that my cooking is something I can do with my daughter's mouth! At her constant request, I keep learning to do it! At first, I thought about the way curry chicken chops are made of curry juice. Then I thought of the way to greasy meat. Let's talk about greasy chicken and rice for dinner

Recipe Recommendations

  • chicken legs of 2
  • pineapple 3 tablets
  • green pepper half a
  • onion half an
  • acaroid 100 grams
  • corn starch 40 grams
  • baking soda 1.5 grams
  • eggs one
  • red pepper half a
  • salad oil appropriate amount
  • balsamic vinegar 40 grams
  • sugar 40 grams
  • tomato sauce 40 grams
  • Orleans Roast Chicken Marinade 15 grams
  • garlic cloves of 2
  • salt a little
  • cooking wine 1 scoop
  • sesame oil a little
  • white pepper a little
  • chicken powder a little

Steps for Cuckoo

  • 1
    When the frozen chicken legs are unfrozen, washed, then drained from the surface with a kitchen paper towel, my chicken legs are bigger, the whole chicken leg is the same, slit on the chicken leg, then follow the bone, separate the flesh from the bone, cut it with a scissors, and then remove the chicken skin, which is simple, and pull it with the hand. If there's a connection, cut it off with scissors
  • 2
    Cut the bone-skinned chicken leg into chicken and rice, as evenly as possible, because this time it's for cooking
  • 3
    Put the chicken and rice in the bowl and add a spoon of wine, a little salt, a little 15 grams of roasted chicken pickles in Orleans, a little bit of chicken powder, a little bit of white pepper
  • 4
    Smuggle even, pickled for more than 30 minutes. Pickle time adjusts itself, it lasts longer, it tastes better
  • 5
    Production of powder: 100 grams of medium powder, 40 grams of corn starch, 1.5 grams of soda, half a spoon of salt, evenly mixed white pepper powder
  • 6
    Take one third of the amount and put it in another bowl and add an egg and a proper amount of clean water to make it thick
  • 7
    Pour the thick eggs into the pickled chicken and rice
  • 8
    Smash it. Make every chicken and rice a piece of paste
  • 9
    Put the pheasant on top of it and roll it around
  • 10
    When it's over, take it and put it in new ones. In order to make it look good, use your hands to squeeze it round. This is to be done in advance
  • 11
    Start blowing up: boilers, boilers to 60% heat, and a proper amount of powdered chicken
  • 12
    It's been blown to the underdog of gold. The boiler again heats up to 80%, and is put in a chicken flower to explode. If you blow the surface of a chicken, you can get it out of gold, and you can use a kitchen napkin to suck oil
  • 13
    Make sauce: take a small bowl and put it in tomato sauce 40 grams, vanilla 40 grams, sugar 40 grams, salt half a spoon, chicken half a spoon even, garlic cut to shreds
  • 14
    Onions, pepper cut small, pineapple cut small
  • 15
    Pick up the kettle, blow up the garlic paste, then pour in the early sauce
  • 16
    Then join the onions, and the red peppers fall a few times to the point where the juice is thick
  • 17
    Finally, the fried chicken and pineapple platters evenly
  • 18
    You can get some more perfume before you get out
  • 19
    I'll make it

    • Cuckoo Make Tips

    This dish better be ready now, because when the chicken and rice are wrapped in sauce, it's too long, it's gonna get soft, it's not gonna feel the same. Besides, I'm using the color of fragrance. If I change it to rice vinegar, I think it'll be more beautiful! It's worth a try

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