Stewed chicken with pickled vegetables(suan cai dun shao ji sheng cai ke yi zai li yong )

Stewed chicken with pickled vegetables

Introduction:

"Another good way to deal with leftover roast chicken is to use salted chicken. But with the side dishes, is used to do sauerkraut fish sauerkraut, bubble of light, basically no salty. Add a little dry red pepper, just a simple stew, the leftover chicken immediately becomes a completely different flavor from before, delicious, light spicy, and chewy sauerkraut, with rice, absolutely add one more bowl. "

Production steps:

Step 1: soak and wash the pickled cabbage until it is slightly salty.

Step 2: prepare the leftover salted chicken.

Step 3: remove the bone from the chicken and tear it into small strips. Cut the pickled cabbage into small pieces after squeezing out the water.

Step 4: put the right amount of oil in the pot, add the red pepper section.

Step 5: add sauerkraut and stir fry until fragrant.

Step 6: add proper amount of water and cook over high heat.

Step 7: after boiling, add proper amount of Gao Tang Jing.

Step 8: add shredded chicken.

Step 9: boil again and simmer until you like.

Materials required:

Yogurt: 200g

Salt baked chicken: 160g

Dry red pepper: appropriate amount

Soup essence: proper amount

Note: 1, pickled cabbage to fully soak out salty. 2. Because there is a certain amount of salt in sauerkraut and roast chicken, so I didn't add salt

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Suan Cai Dun Shao Ji Sheng Cai Ke Yi Zai Li Yong