Japanese chicken

Recipe Recommendations

• chicken leg meat appropriate amount
• Jiang appropriate amount
• garlic two cloves
• cooking wine appropriate amount
• Weilin appropriate amount
• soy sauce appropriate amount
• pepper appropriate amount
• salt appropriate amount

• sauced
• fried
• three-quarters of an hour
• ordinary

Steps for Japanese chicken

1

Rub the garlic and the ginger. The ginger only sharpens my skin。

2

The ratio of garlic juice, water, soy sauce, wine is 3:1. With soy sauce。

3

A mix of wine and water。

4

Half the sauce pours out to make chicken, and a little salt and pepper, at least half an hour. This is the meat of two large chicken legs, about 300 grams, a piece of chicken leg cut into seven to eight pieces, and the thicker part is thinner, so that the thickness of each piece is as even as much as possible。

5

The other half of the sauce with a little fragrance and sugar。

6

It's boiled, it's ticked, it's a little dense。

7

Take off the paste used for pickles and wrap the chickens with raw powder。

8

Three minutes in the fire, the outer layer becomes hard (slighter) to extract the tar, and after one minute, the boiler will be put back in one or two minutes and the outer colour will turn to yellow。

9

With pre-heated sips, with a little spicy garlic sauce! I'll change the veggies for the other ones.

Japanese chicken Make Tips

Recipe Categories

• hot dishes
• Japanese cuisine