Hong Kong-based chicken

Recipe Recommendations

• whole chicken in 1/2
• mushrooms
• garlic 5-6 grain
• ginger 1 block
• green pepper in 1
• small red pepper in 1
• coriander
• soy sauce 1 tablespoon
• oyster sauce 1/2t of
• brown sugar powder 1 tsp
• pepper 1/3 teaspoon
• rice wine 1 tablespoon
• corn starch 1 tsp
• vegetable oil 1 tablespoon
• soy sauce

• original
• other
• half an hour
• ordinary

Steps for Hong Kong-based chicken

1

(b) Chicken chopping, hydroponic mushroom cut in half, with one container, with one large spoon added, one second of oil, one small spoon of red sugar powder, one third of pepper powder, one large spoon of rice wine, and a smooth first

2

A small spoon of corn starch, evenly scratched, a large spoon of vegetable oil or peanut oil, smoothed, 30 minutes of static or nighttime in the refrigerator

3

(b) Separate the cassava from the leaves, with chili slices and ginger slices in two parts

4

(a) The boiler heats the base oil, the fragrances, garlic and ginger chips, and the incense

5

Pumping in a pickled piece of chicken, flipping for a minute

6

(b) Add water to about half of the surface of the meat, with one large spoon, one large spoon of oil, one large spoon of raw sugar, one small spoon of pepper powder, one quarter of the spoon of pepper powder, and twirling, with a bit of meat making the meat smell

7

At the same time, the casserole is caught in the fire, the bottom oil is injected, the ginger tablet is added, and the boiler continues to be hot

8

The fire burns the juice of chicken and adds chili peppers

9

Put it in the casserole, put it on fire, pour a spoon of rice on the side of the casserole, put on the table, Enjoy!

Hong Kong-based chicken Make Tips

Recipe Categories

• hot dishes
• home cooking