Ginger hot bowl of chicken appetizer

2009102185712817
Originally uploaded by jl's recipe

Ingredients:

Chicken 1, 6 grams of salt, 10 ml of wine, pepper, 0.5 g, monosodium glutamate 0.5 g, diesel oil 15 grams, 5 ml of vinegar, soy sauce, 7 milliliters, starch and 4 grams, ginger m 2 ml, soup, 100 grams.

Characteristics: color Hongliang, Jiangcu fragrant, tender chicken meat quality.

Operation:

1. Will be processed into the old Chicken soup pot to cut fish out after birth, water showers into a bar that, Ma Fang Yu bowl (skin down).

2. Paisui chop the ginger paste, chicken stock filter used in the soup by adding salt, MSG, after tasting the chicken into the bowl.

3. Remove the chicken cage to steam for 10 minutes. Pour the soup bowl to another stand-by. Chicken buckle on the disk.

4. Pot lit into the base oil, the next low heat meters into the ginger stir-fried, pan before the balsamic vinegar, red You Po in chicken meat balls.