Miyagi chicken
By VicentaLakin
Recipe Recommendations
- chicken breast 2 blocks
- peanut appropriate amount
- green onions appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- dried chili appropriate amount
- salt appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- balsamic vinegar appropriate amount
- slightly spicy
- explosion
- ten minutes
- ordinary
Steps for Miyagi chicken
1
Chicken chests are cut into small pieces with onions of ginger, salt, small quantities of sugar, pepper powder, and starch is covered with oil for 10 minutes。
2
Get ready。
3
One bowl, one spoon of salt, four spoons of raw, two spoons of sugar, two spoons of old, two spoons of wine, two spoons of vinegar, six spoons of water, a proper amount of starch, and a smooth mix。
4
Hot pots of cool oil, down into chickens, slide to the end of life, get out of the spare。
5
The peanuts go to the skin, the oil goes to the pot, the little fire goes to the brilliance, the spare。
6
A little bottom oil is left in the pot, and a little pepper is drawn down, and then peppers, ginger, garlic, onions and onions are put into chickens, and bowls are added, and a few scramblings are covered in chickens。Miyagi chicken Make Tips
1. The addition of onions of ginger and salt to the chicken slurry can make the chicken softer and, in order to be smoother, the egg purr. Chicken leg is better made. Households produce not too much oil in order not to waste the ski oil, the pot must be hot, it must not be rushed after the chickens have fallen down, a little shake of the pots is made, and when the starch is pasted, the fried chickens are turned to dead. 3. Onions are slightly larger, half the size of the bowl. The final entry of chickens and bowls must be full of fire。