Honey Chicken


Chicken breast 1/2 block
2 onions
Ginger 10 grams
40 grams of garlic
Water 100㏄


A. five - spice powder 1/4 tsp
1 tablespoon sugar
Soy sauce, 1 tablespoon cream
1/4 teaspoon baking soda
2 tablespoons cooking wine
B. sweet potato flour 2 cups
2 tablespoons honey


  1. peeled chicken breast, chicken breast from the side cross-sectional in the end, but do not cut, spread out into a large chicken aside.
  2 onions, ginger, garlic washed into the blender, poured into water whipping into a juice, take the filter to filter out the onions, ginger, garlic residue, add all the seasonings and mix well into the marinade aside.
  3. Place chicken discharged into the pickle, after placed in the refrigerator covered with plastic wrap, for about 2 hours.
  4. Remove the stand marinated chicken, drain flooded except juice, chicken on both sides coated with the right amount of sweet potato flour to make potato flour stained palms pressed tight, pick up gently shake off excess flour sweet potato for about 1 minute.
  5. The heat from the pan to a temperature of about 180 ℃, put into practice 4 chicken, fry for about 2 minutes until the surface is golden brown pot after draining oil, topped with honey can be.

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120 grams of beef
50 grams bean sprouts
20 grams of dried chili
Zanthoxylum10 grams
20 grams of garlic
Douchi 15 grams
Ginger 20 grams
10 grams of peanut smelt of garlic
Cornstarch 2 tablespoons water



A. 1 tablespoon spicy bean paste
Zhenjiang vinegar 1 tsp
1 tsp soy sauce
1 tablespoon rice wine
Soup stock 200㏄
1 tsp sugar
B. 1 tsp sesame oil
1 tablespoon chili oil


  1. beef, bean sprouts with boiling water, boil hot after each drain into the bowl aside.
  2. garlic, chopped ginger; peanut smash aside.
  3. Use a pot, open the fire, pour the right amount of oil, add garlic, ginger, tempeh, Zanthoxylum and seasonings A cook evenly, cornstarch water to thicken, Drizzle beef bowl.
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