Japanese cooking chicken
By VicentaLakin
Uh-huh. Just like. Once, you'll remember the smell. Eating Dex's chicken food, you fell in love. It's not enough to eat every time. It's too low
Recipe Recommendations
- chicken legs one
- rice 1 bowl
- garlic appropriate amount
- Jiang appropriate amount
- seasonal vegetable appropriate amount
- salt appropriate amount
- spiced powder appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- white sugar
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Japanese cooking chicken
1
A CHICKEN PICKLES: SALT, WINE, FIVE CHORDS B-RAY SAUCE: HALF A SPOON OF OIL, HALF A SPOON OF OLD, TWO SPOONS OF RAW, TWO SPOONS OF WINE, ONE SPOON OF WHITE SUGAR (WITH MORE HONEY) PLUS FIVE SPOONS OF OPEN WATER
2
CHICKEN LEG TO BONE, KNIFE TO BACK PINE, A PROPER AMOUNT OF PICKLED A PICKLE; CUT A FEW GINGER AND GARLIC; AND MAKE A PICTURE OF THE SAUCE
3
Oil in the boiler, when it's hot, a little fragrance in the garlic, a little chicken leg with toothpicks
4
Small and medium flames to the yellow skin, turn over, turn back to the yellow
5
Heated by a small, medium-size fire, covered with a lid, which can be turned over properly in the course of the cooking, so that the silhouettes can penetrate the chicken
6
When the juice is thicker, turn off the fire and cut it with a knife
7
Rice for rice, hot vegetables, dishes