Crispy Chicken with pickled vegetables(lao xian cai su ji )

Crispy Chicken with pickled vegetables

Introduction:

"The crispy chicken pot with old pickles is a major feature of Boshan. It is characterized by a variety of food materials, cooking power and time. Jiesai pot has a crispy pot key specially designed for you. In addition to allowing you to make your own crispy pot at home, its function keys can also be used for other purposes. In this recipe, we use the leftover chicken from the usual soup and other auxiliary materials, such as old pickles, to make a dish suitable for both hot and cold food. When you taste it, you will feel that the chicken is crisp and tender, and the taste is mixed with fresh flavor. Main ingredients: chicken (about 500g), pickled vegetables 30g, accessories: kelp 40g, Haimi 10g, Chinese cabbage 3-4 pieces (about 250g) seasoning: Oil 20ml, water volume: 1200ml method: 1. Processing main ingredients: A. cut the remaining chicken into large pieces; B. cut pickled vegetables into thick pieces; C. cut kelp into small pieces; D. soak and wash the rice; e. wash the leaves of Chinese cabbage; 2. Start the pot: A. pour into the pot Oil (20ml), put chicken, pickled vegetables, sea rice, kelp and cabbage on top of all the ingredients; B. pour in 1200ml water, cover the pot, press the [crisp pot] key to start the automatic cooking process. 3. Take out the pot and put it on the plate: A. when cooking is over, shake and stir the ingredients in the pot evenly, put them into a bowl, cool them and let them cool before eating. "

Production steps:

Step 1: cut the chicken into large pieces

Step 2: make chicken soup

Step 3: Chicken Nuggets left in soup

Step 4: wash the leaves of old cabbage

Step 5: slice kelp

Step 6: cut the pickles into thick slices

Step 7: soak and wash the rice

Step 8: pour oil (20 ml) into the pan, put chicken, pickled vegetables, dried rice, kelp and cabbage slices on top of all ingredients; < br > pour in 1200 ml water

Step 9: cover the pot and press the [crisp pot] key to start the automatic cooking program.
During this period, you can enjoy your own time. You can watch TV, read books or do other housework. You can enjoy delicious food when you hear didi ring or turn it off automatically.

Step 10: at the end of cooking, shake and stir the ingredients in the pan evenly, put them in a bowl, cool them and let them cool before eating.

Materials required:

Chicken: (about 500g)

Pickled vegetables: 30g

Kelp: 40g

Haimi: 10 grams

Cabbages: 3-4 pieces (about 250g)

Oil: 20 ml

Water: 1200 ml

Note: key points: do not use too much old pickles, just place them in proportion. Old pickles are rich in salt, so there is no need to add extra salt. Cold food after cooling, better taste. Flavor: crisp and tender chicken, mixed taste

Production difficulty: simple

Craft: Crisp

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Lao Xian Cai Su Ji