Miyagi chicken
By VicentaLakin
Miyagi chicken is a traditional Sichuan dish, which looks red, but it's not spicy, it's smelly, it's soft, it's a little sweet, it's peanut rice inside, it's very fragrance
Recipe Recommendations
- chicken breast a
- peanuts a small handful
- green onions a
- Jiang a
- garlic 3 petals
- peppercorns appropriate amount
- bean paste a little
- dried chili appropriate amount
- refined salt appropriate amount
- mature vinegar a spoonful
- chicken essence appropriate amount
- cornflour two spoons
- egg white half a
- white sugar two spoons
- cooking wine 1 spoon
Steps for Miyagi chicken
1
Food packs。
2
The chicken chest is cut along the stripes, then cut into an even edifice, mixed with the right amount of wine and salt to stickyness, half of an eggnog to continue the twitching, then a starch to slurry it, and then a little edible oil。
3
Onion slice, carrot cuttin。
4
Chon-sweety。
5
Light oil is added to the pot, and when the temperature drops at 30%, it slips into the chicken, which can be recovered。
6
Use the rest of the oil to continue blowing up peanut rice。
7
The peanuts are about to blow up and the carrots are gonna come and get them。
8
The bottom oil is left in the pot, the smell of plaster is blown out of the dry peppers and peppers, the smell of fragrance is made out of the onions of garlic, and a little soy sauce is made out of red oil, the vinegar is cooked on the side of the pot, the salt is put in, the chicken is fine, and the sugar is made evenly。
9
Add chicken, peanut rice and carrot-drink, and then get a little red oil before it comes out。
10
It'll be all right。Miyagi chicken Make Tips
The temperature is lower at the time of the roller chicken, with the result that it is lost, so as to ensure that the chicken is bourbon 2 and salty in soybean bean bean bean bean bean bean bean sauce, less salted, more sugar, and more ceremonial chicken。