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. After that, Miyagi chickens also moved abroad。
Recipe Recommendations
- chicken breast 100 grams
- cucumber a
- carrots half a
- cooked white sesame seeds a little
- fried peanuts a little
- salt appropriate amount
- ginger little bit
- soy sauce some
- pepper little bit
- white sugar appropriate amount
- minced garlic little bit
- oyster sauce some
- starch little bit
- salty fragrance
- fried
- ten minutes
- ordinary
Steps for Miyagi chicken
1
Get ready for the chicken chest。
2
Chetting wine, ginger, pepper powder, starch, salt pickle for a while。
3
Smash even。
4
Put cucumbers, carrots, cherdin。
5
Dry pepper cut, ready garlic。
6
It's hot, it's more than usual. Put it in garlic and peppers。
7
It's in the chicken。
8
Add cucumbers, carrots, saline, sugar, raw, platinum。
9
It's good to be boiled to the age of eight。
10
It'll just be a quick drop..