In a medium skillet with peanut oil, sning the garlic, onion and ginger over medium heat during 3 minutes or until tender. Remove them and let them cool. Crush the chicken with the chopper for a few 20 seconds, pour into a bowl and combine it well with the onion mixture, soy sauce, rice wine, hoisin sauce, e! sugar and water chestnuts. Mold the resulting dough into 4 round lots
In a frying pan with some oil, cold portions over medium heat for a few 3 minutes per side or until golden brown and well done. Remove from heat and keep warm. Rehogue the outbreaks now, seeds, pepper, the sea cabbage and the extra soy sauce.
Cut the buns in half and cover the base with the cabbage mixture, a hamburger, sour cream and the other half of the bun.
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