Miyagi chicken
By VicentaLakin
A common home dish, delicious and simple, can also use chicken chest. Chicken legs are smaller than chicken chest
Recipe Recommendations
- chicken legs of 4
- carrots half a
- celery 2 cloves
- green onions half a
- cooked peanuts 1 handful
- salt appropriate amount
- pepper a little
- soy sauce appropriate amount
- cooking wine 2 tablespoons
- cornflour appropriate amount
- salad oil appropriate amount
- dried chili of 4
- garlic of 3
- Jiang a little
- soy sauce a little
- white sugar 2 tablespoons
- balsamic vinegar 1 scoop
- salty and fresh
- explosion
- half an hour
- simple
Steps for Miyagi chicken
1
Chicken leg to skin, bone to bone。
2
The chicken legs were cut to pieces and washed several times。
3
Add salt, pepper powder, wine, raw, evenly caught。
4
Add a spoon full of powder, a spoon full of edible oil, to prevent adhesives and pickle for about 15 minutes。
5
The pre-dry peanuts can be blown right now。
6
Carrot, celery, onion cuttin。
7
Headline: Dry peppers cut into little pieces, garlic, onions。
8
Miyagi: 1 spoon of wine, 2 spoons of raw, 2 spoons of sugar, 1 spoon of vinegar, with a small amount of color, and two spoons of water starch evenly。
9
Let's get a pot of oil and a chicken leg。
10
The chicken leg is made up until it's broken。
11
Save the bottom oil, drop the head, little fire smells。
12
Falling into carrots, celery, onions, fire。
13
Down with good chicken legs。
14
Inverted the sauce and evened it。
15
Spill the peanut rice, even the fire。