Zero difficulty Japanese chicken skewers

Pour 150ml of sake, 250ml of soy sauce, 150ml of miso, 60g of rock sugar, 60g of rock sugar, garlic, ginger, and boil for about 25 minutes. Stir well and filter out the juice.


Wash 300 grams of chicken breast into slices, put into a cooking machine, add 20 grams of onion, 3 grams of salt, 15 grams of starch, 15 grams of egg yolk, 5 ml of cooking wine, whipped into mud


Pour the meat into a meatball and put it in boiling water.


Chicken meatballs are skewered with bamboo sticks, placed on a baking tray covered with tin foil, and brushed with juice.


Put in the oven preheated at 200 ° C, bake for 10 minutes


Remove and brush the juice again, put it in the oven and continue to bake for 10 minutes.



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