Miyagi chicken
By VicentaLakin
"The chicken in the palace" is a national dish. And the salty ingerent, who was at the time in Shandong, was a good eater. He often asks domestic cooks to study cooking techniques and constantly innovates. Under his guidance, the chef made it out of Shantung. Chicken, fresh, fresh, hot, sweet. Ting Bao-chun was transferred to Governor Sichuan, and was later sworn in by the Crown Prince for his good deeds. Cooked fried chickens are also celebrated as "Miyagi Chickens". Today, dedicated to you, Miyagi Chicken Ding, following the traditional process of cooking, has created an atmosphere of festivities for the China-Autumn National Festival。
Recipe Recommendations
- chicken breast 250 grams
- peanut 90 grams
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- egg white small amount
- soy sauce 8 grams
- white sugar 20 grams
- MSG 2 grams
- vinegar 15 grams
- salt appropriate amount
- starch appropriate amount
- spicy oil small amount
- cooking wine 12 grams
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Miyagi chicken
1
Sliced into onion onions and a ginger slice of garlic and 8 grams of dry pepper。
2
When the peanuts are bubbling, they go to the skins to make the soccer peanuts。
3
Get the chicken off the chicken leg。
4
The chicken leg was flat on the board, with a knife to the upper side, which formed a bouquet and cut into a square of 1.5 cm. It's a lot of wine, salt, starch, egg stench
5
8 grams of soy sauce, 2 grams of flavour, 12 grams of sugar, 15 grams of vinegar, water starch, salt, wine, 10 grams of sauce。
6
Piggy hot oil (50% heat), fried onion bullets, ginger chips, peppers of 5 grams of hot pepper, smelt of fried spices, cooked juice after the chicken has died, collected spicy oil and refuelled peanuts。
7
Turn it upside down so that you can pick up the pan。