Miyagi chicken
By VicentaLakin
Recipe Recommendations
- chicken breast 200 grams
- green onions two-stage
- Jiang two pieces
- garlic three-petaled
- Pi County bean paste a spoonful
- salad oil 200ml
- mature vinegar 2 spoons
- white sugar 3 spoons
- water starch 2 spoons
- steamed fish oyster sauce 1 spoon
- pepper 1 spoon
- cooking wine 1 spoon
- salt 5g
- slightly spicy
- fried
- ten minutes
- simple
Steps for Miyagi chicken
1
A cut in the middle of the chicken chest, the size of the thumbnail。
2
Join the pickled meat with your hands and put it in the air for five minutes。
3
Onion cut, garlic slice spare。
4
You put oil in the pot, shake it, it's hot. It is then put in broad oil and burned to 40% heat。
5
Down into the chickens and out of the chickens。
6
A small amount of oil is left in the pot and a spoon of soybean bean sauce is pouring out red oil。
7
Turn on the fire, go down to the chicken and flip it for 10 seconds。
8
Inflow of pre-prepared bowls of juice, refuelling with fried peanut rice, quickly defoliating, and then adding a little light oil to the pot when the soup is covered。
9
Products: Colour bright, sweet and salty, best served with rice。Miyagi chicken Make Tips
1. Without egg-cleaning, it is prone to the appearance of pickles that affect the beauty of the food. Water starch should be appropriate, otherwise the soup is too sticky. 3. Fry peanuts are the most delicate, or they affect the taste。