Korean chicken gravy
By VicentaLakin
Nutritional balance of entropy with an appetite cell
Recipe Recommendations
- white rice appropriate amount
- spinach appropriate amount
- chicken breast appropriate amount
- zucchini appropriate amount
- carrots appropriate amount
- onion appropriate amount
- mushrooms appropriate amount
- June Korean Chili 1 bottle
- Haitian soybean paste two tablespoons
- onion appropriate amount
- white sugar 1 tablespoon
- dried shrimp skin 2 tablespoons
- sesame oil appropriate amount
- cooking wine appropriate amount
- cold water appropriate amount
- Jiang appropriate amount
- minced garlic appropriate amount
- cooked black sesame seeds appropriate amount
Steps for Korean chicken gravy
1
Get the spicy sauce。
2
Put all the chili sauce in a big bowl。
3
Smash even。
4
Go straight into the pot and slow down the fire。
5
Stay sticky on it。
6
Splendid out of backup。
7
Prepare chicken chests to remove the fat and put holes in them with forks。
8
Cold-water pots, wine, ginger onions, boiled, don't cook too long, no bloodline, chopsticks can stick。
9
Cook it, tear it up, stand by。
10
Get ready for dishes, sips, mushroom slices, carrots, onions cut, spinach washed。
11
Spinach water with salted water。
12
Onions, rollers, mushrooms, carrots, oil cut-off。
13
There's rice in the big bowl and all the materials are set。
14
They're on rice, they're on Korean peppers, they're oil, they're red sesame。Korean chicken gravy Make Tips
I think it's better to make fresh spicy sauce in June, to wash the original spicy sauce box, to put the spicy sauce in it, to put it in the fridge, to eat it. You can use whatever vegetables you like