Sweet and summer chicken

chicken cooking to fry

To Fry the chicken:

500 grams of chicken without bones. The drain is semi-Cup. The eggs are 1. Ādābāṭā 1 Tablespoon-Spoon. Rasunabāṭā 1 Tablespoon-Spoon. 6 Table-Spoon of karnaphlā. Like salt taste. Oil 1 Cup.

Sweet and sa grē'ibhi:

With Sugar in the pineapple cut, and after that channel it to take rice. Tomato Sauce 7, 8 Tablespoon-Spoon. Sassafras 2 Tablespoon-Spoon. Pineapple Cut 1 Cup. Vegetable-Carrot, capsicum sum. Cut the onions in a major huge. 2 tablespoon of thin Maricela. Red Food Color 1 Drops. Oil 4 Tablespoon-Spoon. 2 Table-Spoon of Karnataka. Like salt taste.

Since there is a great deal of salt in ṭōmēṭō and soy sauce so it will deal with the salt.

Technique: 

1. Without bones the chicken leaves little pieces to wash the water with water. Blend up with every one of the fixings in oil, mix up and sear it in the hot oil.

2. Put in some water in some water.

3. The other skillet oil warm with vegetables and pēm̐ẏājagulō. Sear 1 minutes and with pineapple juice with tomato sauce, thin maricakuci, soy sauce, red sustenance shading and pineapple with pineapple pieces, cook four minutes.

Look at the salt of a five-minute got with fricasseed chickens in 4. Water. Give it more salt and bring down.

5. Keep in mind there will be an expansion of tingling amid the season of cooking. For the most part, there is dependably an expansion of hair in Chinese cooking.