Miyagi chicken
By VicentaLakin
Miyagi Pong Peng Ding is a specialty of the Han ethnic group. It's made of chickens and accelerants like chili. It's red, it's not hot, it's not hot, it's spicy, it's soft. It has been reported that the founders of this dish, Ting Bao-chung, Guizhou Weaver, who have served as Inspector of Shandong, and Governor Sichuan, have invited guests from their home town for this feast. Because of the hotness of their entrances, the tenderness of chickens with the brittle of peanuts is popular。
Recipe Recommendations
- chicken breast 1 block
- carrots by 0.5
- peanut 1 handful
- cucumber by 0.5
- onion 1
- Jiang 1 block
- garlic 2 cloves
- bean paste 1-2 spoon
- salt 2g
- sugar 3g
- white pepper 2g
- chicken essence 1 scoop
- soy sauce 2 tablespoons
- oyster sauce 1 scoop
- corn starch appropriate amount
- sweet and spicy
- fried
- half an hour
- ordinary
Steps for Miyagi chicken
1
Get chicken chests, cucumbers, peanuts, carrots, garlic。
2
Chicken chest slices, cucumber carrots。
3
I'll start with carrots and peanuts with a little oil。
4
Salt, sugar, white pepper powder, chicken sperm, raw smoke, corn starch for mixing。
5
Finally, two spoons of edible oil were mixed evenly。
6
(b) Juice: 2 spoons of raw + 1 spoon of pelican oil + 1 spoon of sugar + 2 spoons of clean water mixed。
7
Put the proper amount of oil in the pot and put the chicken in and make it boil。
8
Leave a little bottom oil, put two spoons of soy sauce on red oil and put on garlic。
9
Pour chicken, carrots, cucumbers, peanut fried。
10
Put in the juice, burn the fire for a minute。
11
I've finished making a bowl of rice for the appetizer。Miyagi chicken Make Tips
1. Chicken gravy may be tender later. 2. If you like spicy, you can add a little spicy rice or dry chili. Carrots are not easily ripe and require early water。