Eating 🍗

  My eating habits 🐖

For breakfast, I usually eat arroz chaufa with fried plantains and scrambled eggs. Sometimes tuna tortillas, breads with avocado or ham and papaya juice or a banana smoothie. 

For lunch I have some fruit like: tangerines, grapes and some banana or if sometimes I prepare an egg sandwich.

For dinner I can eat rice with chicken or something simple like bread with cheese and for some tea or chocolate milk, it is my favorite.

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🐔Fried chickens around the world🐔

🍗  Japan - Tori karaage (fried chicken)

The Japanese are kings of frying: its crunchy and delicate texture, not at all oily, is good proof of this, and the fried chicken called karaage. To get that rich flavor, you must previously marinate the chicken in a mixture of soy sauce, rice wine, garlic and ginger.

🍗USA - Buffalo Style Chicken Wings

  Famous all over the world, Buffalo-style chicken wings have just the right touch of spice that makes them a super addictive snack.

The wings are deep-fried and left to rest a little so that when they dry they are extra crunchy and, only at the moment of serving them, they are applied a good dip of sauce based on butter, vinegar and cayenne.

It is a tradition to serve them alongside raw celery and blue cheese or ranch sauce. This New York recipe is perhaps one of the most international, since it is a classic in bars around the world.

🍗Korea - Yangnyeom (spicy fried chicken)

The secret ingredient in this Korean dish is soy sauce, rice wine, garlic, and ginger.

the chicken is seasoned with salt and pepper and bathed in a layer of starch and eggs and fried twice, then covered in a sauce made from corn syrup, ketchup, gochujang, dark soy sauce, garlic, red chilies powdered.

🍗Singapore - Har cheong gai (Fried chicken with shrimp paste)

The combination of pasta, fermented prawns and chicken, garnished with a flour or starch batter, is a popular dish in Singapore.

You can add liquids like soy sauce or rice wine, spices like pepper, pieces of garlic, and ginger. Well, well, this recipe mixes all those ingredients from the marinade, to which fermented shrimp paste is added, with the flour or starch batter.