The traditional palace chicken
By VicentaLakin
Miyagi chicken is traditional veggie. The spicy spicy and sugary flavors of the river's cuisine. It's also covered in peanut rice. It's a variety of techniques, such as making peppers dry without hair. This dish is very appetizing. It's very good for dinners and regulars. It's an old-fashioned dish. The classic is eternal. Let's take a look。
Recipe Recommendations
- chicken breast a
- green onions a
- dried chili a
- pepper a spoonful
- peanuts appropriate amount
- garlic 3 petals
- salt a little
- white pepper a little
- white sugar a little
- soy sauce two spoons
- rice vinegar half a spoonful
- rapeseed oil a spoonful
- sweet potato starch half a spoonful
- chicken essence a little
- sour and salty
- fried
- ten minutes
- simple
Steps for The traditional palace chicken
1
Today's chicken stewed at home and cut off the chicken leg and skin. Thumb size Ding。
2
White pepper. Salt, even。
3
Put it in starch. With a little fresh water pickle ten。
4
All the sauce is mixed with a bowl of soup。
5
The peanuts are ready
6
The onions are washed, the rings are cut, the garlic is sliced。
7
We cut the dry peppers in circles, soak them in the water. It's not easy to blow up
8
I put oil in the pot, I put cold oil in the peanut rice。
9
When the temperature rises, the fire is slowly reduced, and the spares are recovered from the gold and yellow precipice. This peanut must go slow with a little fire。
10
Keep the oil on the bottom, light the fire, and put it in the garlic。
11
Dry peppers and peppers in the soaked water, slow fire。
12
Turn the fire, put the pickled chicken in。
13
Quick-fried chicken。
14
Put in the fried peanut。
15
It's a quick turn-off. Put some chicken on。
16
It's hotThe traditional palace chicken Make Tips
Chickens want fresh, we can use meat and chicken legs for food. You've got to go to the skins. You've got to go fast when you fire. It'll be better colored than vinegar。