Chicken sauce
By VicentaLakin
Roast chicken is the traditional food in Beijing and is a leading part of it. It's red, it's fresh, it's sweet in salt, it's very delicious. Miyagi chickens are also here for improved sauce。
Recipe Recommendations
- chicken breast 250 grams
- cucumber 1 segment
- sweet sauce 30 grams
- yellow wine 8 grams
- white granulated sugar 10 grams
- egg white one
- ginger appropriate amount
- salt appropriate amount
- starch appropriate amount
- edible oil appropriate amount
- medium spice
- fried
- half an hour
- senior
Steps for Chicken sauce
1
Food: chicken chest, cucumber, ginger, etc. Ginger cutters。
2
Chicken cuttin。
3
Half the yellow wine, a little salt grabs, half the egg clear, half the starch, half the pickled。
4
Cucumber Chetin。
5
Burn it with a tap。
6
It pours a little bit more oil, 60% heat, drops it in a pickled chicken, breaks it up and then gets it out。
7
The extra oil came out, the bottom oil, the dessert sauce, the little fire. When it turns into a little goosebump, it's put in white sugar, ginger, the rest of the wine, and it smells。
8
Put it in the chicken, and the fire flips fast。
9
Put it in cucumberine and fire it till it's dead。
10
Get out of the pot, load the plate。Chicken sauce Make Tips
One, if you add a little salt to the chicken pickle, leave a root, not too salty. 2. Placing eggs and starch can make chicken softer。