Chicken with cabbage and powder(bai cai fen pi ji )

Chicken with cabbage and powder

Introduction:

"The main ingredient of this dish is cabbage, not the vegetables of the season, but it's not difficult to buy. Today's vegetable planting technology produces cabbage all the year round, but it may not taste as good as Chinese cabbage in winter. Another main material is clay powder skin, which is as thin as cicada wings, and is generally made of sweet potato in Shandong. Although they are sold in the farmers' market, the quality is difficult to guarantee. I'm especially afraid of adding too much gum to them. That's why I seldom make this dish. Fortunately, I have stock. Before the Spring Festival, I bought some guaranteed top-quality vermicelli at the new year's fair, which I stuffed deep into the cupboard. If I don't eat them, I can't remember. As for seasoning, it is only onion, ginger, garlic, star anise, salt and soy sauce, like to eat spicy can also put pepper. The method is simple, the taste is homely, and the food is first-class. "

Production steps:

Step 1: cut the Chinese cabbage from the middle, only half a tree is enough; wash the chicken legs; wash the powder skin;

Step 2: wash onion, ginger and garlic, pat flat and cut into large sections; wash and wipe star anise;

Step 3: control the water content of Chinese cabbage and tear it into large pieces for easy entry;

Step 4: chop the chicken legs into pieces the size of walnuts;

Step 5: soften the powder skin and tear it into a big piece the size of a palm.

Step 6: start the frying pan, add cool oil to the hot pan, and stir up star anise;

Step 7: add onion, ginger and garlic, continue to stir fry until the material is brown and fragrant;

Step 8: put in the chicken, turn to high heat and stir fry until all the chicken are discolored, the steam is dry and the skin is oily;

Step 9: add appropriate amount of soy sauce;

Step 10: stir fry until the chicken is evenly colored;

Step 11: add Chinese cabbage and stir fry until the color changes;

Step 12: add the powder, and then add the right amount of soy sauce on the powder;

Step 13: stir fry until the powder is transparent and colored;

Step 14: cabbage will come out of water, but if you feel too dry, you can add a small amount of boiling water and continue to stir fry;

Step 15: stir fry for 2 or 3 minutes until all the ingredients are cooked and rotten. Add a little salt to taste.

Materials required:

Cabbage: half a tree

Clay: two

Chicken leg: 2

Scallion: right amount

Ginger: right amount

Garlic: right amount

Star anise: 2 capsules

Salt: right amount

Soy sauce: right amount

Note: 1, if there is no earth powder, you can also use the strip powder bought in the supermarket. 2. Add soy sauce twice, the first time to color the chicken, the second time to color the Fenpi and cabbage, the color of the dish is bright red, sauce attractive. Pay attention to the amount of salt added each time, and the amount of salt added at the end, and be careful not to be too salty. 3. Depending on the moisture content and heat of cabbage, add water to stir fry, be sure to add boiling water. Carnivorous chicken, 4, if you want to braise with the local chicken, you should braise the cooked chicken and the Kwai and the powder. It is very nutritious. Today I used the chicken leg of the chicken, and it was very easy to cook. It became a fast dish. 5. It's not good enough with rice——

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Bai Cai Fen Pi Ji