Miyagi chicken
By VicentaLakin
The porcupine chickens in the canals are only dry peppers, peppers, onions and fried peanut rice, but I like to put in a wooden ear, which absorbs the beauty of soup, which is better than chicken。
Recipe Recommendations
- chicken breast 500G
- water fungus 100g
- onion two
- fried peanuts appropriate amount
- peanut oil 50g
- Pi County Douban a spoonful
- soy sauce a spoonful
- sugar 2 tablespoons
- salt appropriate amount
- MSG a little
- dried chili a small handful
- pepper a little
Steps for Miyagi chicken
1
The peanuts are ready。
2
The chicken chest goes to the rims and cuts a centimeter to the square。
3
Put a little salt in it。
4
Put a proper amount of oil in the pot and burn it to 70% heat。
5
Pour the chicken。
6
It's just a little bit of fat。
7
Get the chicken out and leave the bottom oil in the pot。
8
Get ready for the peppers。
9
Put it in the dry peppers, make a few rounds。
10
Pour in the chickens, evenly, with a spoonful of soybean petals and a small spoon of sauce。
11
Turn it up to spit oil。
12
Join the mucus and continue to fire, then join the onions。
13
It's enough to add sugar and a proper amount of salt, and a little bit of smelt to the fire。
14
The finished product。
15
The finished product。
16
The finished product。