Garlic chicken or polloalajillo is a classic Spanish recipe. Although it originated in Andalusia, it is becoming more and more popular all over Spain. This version is cooked on the stove, not baked in the oven. To put it bluntly, garlic is a key participant in this formula.
It is closely combined with dry white wine and becomes the premise of sauce. Like all the fashionable and classic recipes in Spanish specialties, every family has its own version. Some chefs will put some peppers, Chili noodles and vinegar-just like this dish-with a little spice and spicy taste.
Food lasting for about 20 minutes for 4 people: chicken breast 600g, fermented wine 1 tablespoon, soy sauce 1 tablespoon, garlic 15g, fresh cream 20g, edible olive oil 1 tablespoon, white wine vinegar 1 tablespoon, pure honey/.
Step 1: Cut the chicken breast into 2cm cubes, marinate it with salt, pepper, soy sauce and wine, then pour in mung bean starch and stir, heat it in a wok, add edible olive oil and whipped cream, add the chicken, and fry until the surface of the chicken is golden yellow and close to burnt fragrance.
Step 2: Add minced garlic, stir-fry for 1-2min, stir-fry until garlic is fragrant, and add Matsumoto mushroom. These are just some at home. You can add pure grain, wine, vinegar and honey, without other fungi, salt, pepper and seven spices, and add fresh Italian fragrant lai to make the chicken smooth and tender, with the flavor of fresh cream and garlic, and delicious.