Stewed chicken with mustard(zha cai dun shao ji )

Stewed chicken with mustard

Introduction:

"At the weekend when my mother-in-law's party, my mother-in-law would go to the market to buy a white chopped chicken or salt bureau chicken. Because there are so many dishes to cook, usually two children choose some chicken to eat, and some of them are left. My mother-in-law usually asks us to pack such leftovers. At first, I was a little worried. How can I eat the chicken I packed home? It seems that family members don't like it very much after meal. Until one day, I made a mess of this practice and stewed it with pickled mustard slices, which was highly praised by my family. "

Production steps:

Step 1: tear the chicken into small pieces.

Step 2: clean the impurities on the surface of mustard head. Slice and soak out most of the salt.

Step 3: add appropriate amount of water into the pot, and then add the shredded chicken.

Step 4: add the pickled mustard slices and cook together.

Step 5: add a little dry red pepper.

Step 6: add the right amount of cooking wine.

Step 7: boil until the soup boils, turn to low heat and taste the taste of the soup. If the taste is light, add salt to taste.

Step 8: when the soup becomes milky white and the taste is completely dissolved, add the soaked black fungus.

Step 9: turn off the heat and add a little chicken essence to taste. You can also sprinkle some pepper.

Materials required:

Pickled mustard: 100g

Salt baked chicken: 300g

Red pepper: right amount

Auricularia auricula: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Note: because salt bureau chicken and pickled mustard have a certain salty taste, so, cook for a while, and then consider whether to seasoning after the taste of the soup melts.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Zha Cai Dun Shao Ji