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. Miyagi chickens have chosen chicken as their main staple, and are made of peanut rice, cucumbers, peppers, etc. It's red, it's not hot, it's not hot, it's spicy, it's soft. Because their entrances are hot, the tenderness of chickens is matched by the brittle of peanuts。
Recipe Recommendations
- chicken legs one
- peanuts 50g
- chili of 2
- pepper More than 10 capsules
- onion a little
- oil a little
- salt a little
- sugar a little
- chili noodles a little
- pepper a little
- soy sauce a little
- starch a little
- chicken essence a little
- vinegar a little
- cooking wine a little
- Jiang a little
- garlic a little
Steps for Miyagi chicken
1
Chicken leg to bone, Chetin。
2
Peanut rice is skinned with hot water for 10 minutes (with hand). Chicken pickled, with a little salt, pepper powder, wine mixed, corn starch caught and a little oil sealed。
3
Light a pot, and cool oil is put into the peanut fire, which is slowly cooked, and when you see the yellow, you get a spare。
4
prepare the supplements, right for the bowl juice: 50 grams of soy sauce, 10 grams of vinegar, 5 grams of salt, 20 grams of sugar, 50 grams of wine, 5 grams of taste, 50 grams of wet starch。
5
The hot pot cools into the chicken, and the meat is replaced when the white eight matures. Once again, put the oil in the pot, put the peppers and peppers, and the fragrances in the garlic。
6
Once the acoustic is re-emerged, put it in the chicken, add a proper sauce to the fry, and 5 grams of chili noodles make the chicken color。
7
A minute or so later in the bowl, and a few more in the peanuts before the pot。
8
The finished product。Miyagi chicken Make Tips
One, I suggest that first-school friends try to make this dish with chicken pecs, because it's good, but it's too oily to hang. 2. It is not easy to eat in the mouth if the peppers are taken out and put in the pepper when they are blown. Three, peanut rice must be cooled down and light fire must be slow。