Miyagi chicken
By VicentaLakin
It's better to give fish than to give fish。
Recipe Recommendations
- chicken breast 500G
- carrot small half of root
- cucumber small half of root
- peanuts appropriate amount
- salt 1 scoop
- MSG 1 scoop
- chicken essence 1 scoop
- cooking wine 1 scoop
- dried chili appropriate amount
- pepper appropriate amount
- Pi County bean paste appropriate amount
- oil appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- sugar 1 scoop
- vinegar 1 scoop
- starch
- salty and sweet
- fried
- half an hour
- ordinary
Steps for Miyagi chicken
1
The peanut rice boiled and the controlled oil (remaining at the remaining temperature) was refined。
2
Chicken bubbling in five minutes to dry the controls and cutting the cuddle to make the controlled oil。
3
Carrot Chettin, get a hot water in the pot and make it ready。Miyagi chicken Make Tips
No steps, next time. It's a scoffing step: Miyagi chickens and chickens (don't take too long, it'll be soft). Chicken cucumber cucumber cucumber cedar. The chicken is put in the bowl for 30 minutes with salted chicken and 13 spices. Carrot ding. A small amount of raw peanuts in the pot is ripe (the peanuts are ripe, and the rest is fully warm). A little bit of oil for the chickens, and a little bit for the chickens. The canyon is made with red oil and radon and cucumber with little water. The salty chicken is 13 fragrances of old sugar and vinegar starch. Taste the sweet. Put peanut rice on the fire for juice。