Braised chicken with cabbage and mushroom(bai cai xiang gu shao ji kuai )

Braised chicken with cabbage and mushroom

Introduction:

"Chinese cabbage is not as good as Chinese cabbage. Chinese cabbage in winter is the most nutritious. It is made with mushrooms and chicken. It tastes delicious and nutritious."

Production steps:

Step 1: wash mushrooms and cut into pieces.

Step 2: wash cabbage and cut into pieces.

Step 3: cut the prosthetic leg.

Step 4: add oil into the hot pot, stir in star anise and cinnamon.

Step 5: put in the chicken.

Step 6: stir fry the chicken oil.

Step 7: add scallion and ginger and stir fry until fragrant.

Step 8: add soy sauce and meijixian and stir fry until fragrant.

Step 9: add salt and five spice powder and stir well.

Step 10: add fresh mushrooms and stir well.

Step 11: cover and simmer for 20 minutes.

Step 12: add cabbage and stir well.

Step 13: cover and simmer for 20 minutes, turn off the heat and turn into a plate.

Step 14: finished product drawing

Materials required:

Chicken leg: 1

Cabbage: 300g

Mushroom: 150g

Scallion: 10g

Ginger: 5g

Soy sauce: 5ml

Meijixian: 5ml

Star anise: 3G

Water: moderate

Peanut oil: 30ml

Cinnamon: 2G

Salt: right amount

Note: do not add MSG.

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Bai Cai Xiang Gu Shao Ji Kuai