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Tian mian jiang recipe for rice

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Tian mian jiang recipe for rice
  1. Inside a medium bowl, combine ingredients for seasonings. Add some chicken and rub well with hands. Retain in the fridge for half an hour or longer.
  2. Heat oil inside a wok over medium high temperature. Prepare corn starch in a tiny bowl.
  3. When oil is hot (Tip: You place a chopstick within the oil and if you notice the bubbles around it, it’s ready!), dredge a bit of chicken in corn starch. Make certain chicken is taught in corn starch then when you place the chicken in to the wok, oil won’t splatter. Place 5 chicken gradually in to the wok. Don't crowd the wok.
  4. Deep fry the chicken over medium to medium high temperature for around a few minutes. When the chicen will get brown too rapidly, remove it minimizing heat a bit and restore it in.
  5. Once the chicken is cooked and nicely brown, remove it in the oil and put it in writing towel.
  6. Serve grain inside a large serving bowl and put the chicken on the top. Put some Japanese mayonnaise on the top and garnish with Kizami Nori and eco-friendly onions.
  7. In a tiny serving bowl, combine ingredients for sauce and pour the sauce before you consume.

Recipe by Namiko Chen of a single Cook book. All images and content on this website are protected. Don't use my images without my permission. If you’d prefer to share this recipe in your site, please re-write the recipe and connect to this publish because the original source. Thanks.

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