Braised chicken with pickled vegetables(suan cai shao ji )

Braised chicken with pickled vegetables

Introduction:

"Chicken is full of sauerkraut flavor and more delicious. Sauerkraut is moistened by chicken and set off by the fragrance of soybeans. It can't help but stir people's tongue. It's very appetizing in summer."

Production steps:

Step 1: raw material drawing

Step 2: cut the chicken leg into pieces.

Step 3: shell the soybeans.

Step 4: hot water in the pot, put the chicken into the pot, remove the fishy smell and take out.

Step 5: slice ginger and garlic, cut pepper into small sections and set aside.

Step 6: heat a hot oil pan over medium heat. When it is 50% hot, add ginger, garlic and pepper to stir fry until fragrant.

Step 7: stir fry the chicken for 5 minutes until the water is dry, and cook the cooking wine to remove the fishiness.

Step 8: stir fry the soybeans for 3 minutes until they are dark green.

Step 9: add sauerkraut and stir fry.

Step 10: put in a bowl of water (no vegetables covered with water), bean paste, salt, bring to a boil over high heat, then turn to medium heat and cook for 20 minutes.

Step 11: cook until the water dries, add a little sugar, stir fry well.

Materials required:

Drumsticks: 3

Soybeans: 200g

Sauerkraut: 100g

Oil: right amount

Salt: right amount

Cooking wine: moderate

Douban chili sauce: right amount

Sugar: right amount

Ginger: 3 tablets

Garlic: 2 cloves

Pepper: 3

Precautions: 1. Pickled cabbage has salty taste, so salt should be added according to your own taste. 2. Add a little sugar to make it fresh.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: hot and sour

Chinese PinYin : Suan Cai Shao Ji