Chicken of Dai flavour lemon (ghost chicken) practice
Chicken of ghost of Yunnan Dai flavour,
Acid is hot appetizing, without hot not joyous person a dish ~ that must want to meet
Our home stews chicken broth every time, pigeon breast flesh eats without the person, = =
This so the flesh took a chicken breast to make this food alone, sweep light completely!


A bit large size that lemon buys, squeezed a half to feel insufficient at the beginning, whole squeezed.
Use so him makings consider, old father says the condiment that makes food did not decide dead capacity, it is the = that puts by the feeling so. =

Can be done with whole chicken, also can use drumstick meat of what.

With makings 

Pigeon breast flesh
1
Soy
1 spoon
Citric
1
Garlic powder
Jiang Mo
Millet is hot
2-3
Caraway
Chinese prickly ash is oily / face of Chinese prickly ash
Gourmet powder
Salt
Brown sugar

Chicken of Dai flavour lemon (ghost chicken) practice 

  1. Pigeon breast flesh crosses water to boil,
    Can add half caoguo, also need not add.
    Rip gallinaceous silk next, dish the bottom extends part of a historical period of a caraway, reserve.

  2. Ginger, garlic cuts end, caraway and millet are hot it is better to be cut more finely,
    Put in small bowl to join a few oil of a few drinking water, soy, Chinese prickly ash, salt, gourmet powder, taste flavour to be made at the same time at the same time adjust.

  3. Citric finally incision squeezes juice, put a few brown sugar (brown sugar is to be used adjust acid, also can not put)
    Get on the Shang Zhilin of mix up next chicken.
    Finish.

Small stick person

1. lemon is easy volatilize, the taste that wants juice of soup of affirmatory mix up so squeezes lemon again. Had better be to use Huang Ning Meng.
Bit of salt is added when 2. boils pigeon breast flesh.
3. chicken silk is ripped more finely more delicious.
Home 4. our home can eat quite hot, millet is so hot put 4.
5. can add bit of papaverous seed to flavor, the supermarket has sell.
2020-03-21
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