The practice of chicken of Dai flavour ghost, how is chicken of Dai flavour ghost done delicious
This dish originates Yunnan on the west what danger of people of place of Dai nationality of double edition accept kills ghost of gallinaceous hold a memorial ceremony for is consuetudinary, dish name sounds weird, flavour is extremely good however! Fiery chili, the garlic of flavour dense, add the puerile chicken silk of rich and withy feeling, make the colour of this dish is just as the profusion like night neon lamp, and its are full-bodied sweet hot local gust is to let summer comatose taste bud wake immediately more god.

With makings 

Gallinaceous ham (0.5kg) about two small Caraway 0.1kg
Qing Ning Meng 5 (build is lesser) Gules millet is hot 10
Salt a certain number of Gallinaceous essence gourmet powder a certain number of
Garlic powder a certain number of

The practice of chicken of Dai flavour ghost 

  1. Thoroughly cook gallinaceous ham with cold water reserve;

  2. citric sliver crowded juice (want to notice without citric clincher, not too forcibly, can squeeze citric skin juice otherwise piece, can have acrid)

  3. millet hot cut the bubble in be being put in lemon juice (like to eat hot OK and a bit more mincing)

  4. Cool good chicken goes bone is ripped fine hind enter lemon juice, join powder of the caraway that has cut, garlic, mix divide evenly

  5. Put essence of right amount salt, chicken, gourmet powder

Small stick person

Doohickey: 1, cool chicken and caraway must mix with lemon juice first salt is added again after divide evenly, otherwise caraway color is light Yan
2, must put essence of life of a bit chicken, because eat the chicken of feed now sweet without gallinaceous essence
Flavour: The area in acid is hot, appetizing go with rice, and do not put any fat, the oily leaf fat inside chicken is finite, it is better healthy food
Attention: This dish is compared " flavour few " , not regular habit has male sister, the dish with tie-in and other heavy oil will be better
2020-03-25
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