Chinese Food
Adobe braised chicken with vinegar
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The Philippine national dish, passed down from generation to generation, has the status of Chinese braised pork. Basically the same way. Each family will have its own differences. But the main flavor that can't be lacked is vinegar and soy sauce. It will be more tender to make chicken leg meat and streaky pork together. The visual effect will also be more attractive. Chicken breast with less fat will be a little firewood. But it's healthier. It depends on your choice~-
Cooking ingredients
Cooking Steps
Step1:The chicken breast is split in the middle.
Step2:Cut the garlic into minced garlic.
Step3:Put the chicken and minced garlic in the fresh-keeping bag. Pour in half the wine vinegar in the recipe.
Step4:Pour in half the sauce. Marinate in refrigerator for one night.
Step5:Cut the onion and Tricholoma for later use.
Step6:Heat up the iron pot. Fry the chicken over medium heat until both sides are golden.
Step7:Add chopped parsley and black pepper. Add half of the sauce and a large bowl of water to the chicken. Simmer for about half an hour.
Step8:Add your wife's fresh chicken sauce to enhance the flavor.
Step9:Then I put some canned beans and Holland beans. Collect the juice. Put out the pot and sprinkle with coriander.
Step10:Finished product
Cooking tips:There are skills in making delicious dishes.
