Sweet and sour delicacy - Korean cherry chicken

Korean-style cherry chicken

There are more and more Korean drama fans around us, more and more crazy, and Korean cultural symbols and elements have entered our streets. Why are slow-paced Korean dramas so popular?

Personally, I think that for TV dramas, love is always an eternal theme. Korean dramas are often the best at moving people with emotion, generally by telling a touching story, to show beautiful love, warm affection, the most likely to resonate with the audience.

I can say that I am not a Korean drama fan, but I also like to watch some Korean dramas when I am idle. The beautiful and eye-catching men and women in Korean dramas, the exquisite and beautiful costumes, and the clean and beautiful pictures that can make you feel unsophisticated are all very likable.

More importantly, as a veteran foodie, the most attractive thing about Korean dramas is the scenes of eating and drinking. So many beautiful cutlery and delicacies that always make you feel very tasty, often watched, make me salivate.

This sweet and sour delicious Korean cherry chicken was learned from a Korean friend, after my slight modification, she used dried cherries, I changed it to fresh cherries, so that the taste is more intense, I and my big lady eat so much happily! But my family's officials generally don't like sweets and vinegars and the like, and they haven't eaten a few bites!

Like the sweet and sour taste of the little partner, in this cherry season must not miss, definitely better than the dried cherries to do the taste, may wish to try!

ingredient:

Chicken wings (8), cherries (150 g), sydney pears (1), salt, balsamic vinegar, starch (to taste), sugar (20 g), if the cherries are a little sour, add a little more.

method:

1: Wash the chicken wings and soak them in water for 10 minutes, then remove them and use kitchen paper to absorb the water, and the cherries are pitted and marinated in sugar for a while.

2: Wash the pears without peeling, cut them directly into pieces, put a teaspoon of oil in the pan, and fry the pear slices until they turn slightly yellow and soft.

3: Heat medium oil in a pan, add chicken wings, fry on both sides until golden brown, add a bowl of water and cook.

4: Scoop the chicken wings on a plate and set aside, pour the remaining chicken soup from the pot into a bowl and add the appropriate amount of balsamic vinegar to set aside.

5: Put the pickled cherries in a small pot, add half a bowl of water and cook for a while, let the cherries become canned and then serve (no juice).

6: Pour the chicken broth into the pot, add pear slices, cherries and chicken wings, bring to a boil, then drizzle with light water starch and bring to a boil.