A tai-ju chicken
By VicentaLakin
The name of the Thai bottle is chicken sauce, by definition, for chickens, but it can also be made for other foods. It's characterised by spicy and sweets. It's a lot of food that needs it, and you can imagine it。
Recipe Recommendations
- boneless chicken leg 3 pieces
- soy sauce 1 tablespoon
- pepper 1/3 teaspoon
- cooking wine 1 tablespoon
- qingshui 1/3 cup
- Thai chicken sauce 2 tablespoons
- tomato juice 1/2 tablespoon
- white sugar 1/2 tablespoon
- refined salt 1/4 teaspoon
- sesame oil 1/2 tablespoon
- corn starch 3 tablespoons
- sweet and sour
- fried
- half an hour
- senior
Steps for A tai-ju chicken
1
(a) Remove the chicken leg from the bone, cut it with a knife into a pineapple, without cutting the skin, and add a big spoon, a small third of pepper powder and a large spoon of wine, evenly scratched with the hand for 20 minutes
2
The corn starch is on the plate and the meat is filled with corn starch
3
(a) Turn over and sticky with corn starch, then shake off the extra starch
4
(b) A small fire rises in the pot, oils on the floor and lays down the chicken leg
5
(b) Scramble to gold
6
Turn the chicken and fry it to gold
7
Two spoons of chicken juice, one-two spoons of eggplant juice, one-two spoons of sugar, one-quarter spoons of salt, one-two spoons of sesame oil and one-two spoons of powder, one-third cups of clean water, and one-third of the fire, which continues to mix
8
(b) Burning up to bubbles
9
You can have a small plate of chicken juice。A tai-ju chicken Make Tips
First, the coats used to make chicken leg meat from corn starch are relatively thin and the flour is not so hard; second, the spoons, spoons and cups used by penwriters in any food book, such as cooking, baking, etc., are based on international standards and are not the spoons and cups that we normally use to fix drinks and load foods at home or in restaurants, as explained below。