Miyagi chicken
By VicentaLakin
Miyagi juice is of the “small sweet acid” type in the canyon, but it also has a sense of microsynthesis. In contrast to the “big sweet acid” such as sugar vinegar, the sugar and vinegar used for ceremonial juice are limited and do not suffer from acidic or sweetness. Miyagi chicken is a traditional dish in the Kawasawa family, made of chickens, dry peppers and peanut rice. Because of the hotness of the entrance, the tenderness of the chicken with the brilliance of peanuts is widely popular. Especially in Western countries such as the United Kingdom and the United States, Miyagi chickens are “spilled” and have become Chinese food aliases, similar to pasta in Italian food。
Recipe Recommendations
- chicken breast a
- scallion 50 grams
- dried chili 8 grams
- fried peanuts 50 grams
- salt 5 grams
- peppercorns 5 grams
- shredded ginger 5 grams
- cooking wine two spoonfuls
- soy sauce a spoonful
- soy sauce half a spoonful
- balsamic vinegar two spoonfuls
- white sugar two spoonfuls
- dry starch 5 grams
- white pepper half a spoonful
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for Miyagi chicken
1
Chicken piece, wash。
2
Onions, ginger-cheese, dry pepper, fried peanuts。
3
Cut the chicken into Ding。
4
Add white pepper powder, salt, some ginger silk, and the right amount to be pumped。
5
Two spoons of wine。
6
Dry starch 5 grams。
7
Scratch it again and again, for 15 minutes。
8
The frying pans were set on fire, oil was poured, heat was added to the fire, and the chicken was put in when it was 50% hot。
9
Slide。
10
We'll have the chicken graze out and run the oil。
11
Save the oil, put it in the peppers when it's cold, for the peppers to smell, get it out, put it in onions, ginger, dry peppers。
12
The fire flips up till the peppers turn color and the onion smells。
13
Pour into a chicken co-op。
14
Inverted into the perfect palace juice. I'm not done with this
15
Scrambled, scrambled。
16
I'll pour some peanut rice before I get out
17
Pick it up, load it up。