Pickled cabbage with mustard and shredded chicken(jie mo ji si zi bai cai )

Pickled cabbage with mustard and shredded chicken

Introduction:

"During the festival, you must eat a lot of fish and meat. After the festival, you have to steamed to lose weight. Today, I'd like to share with you a refreshing and delicious salad, which is necessary for my family's new year's dishes

Production steps:

Step 1: put the mustard powder in a bowl and add some hot water to make mustard paste.

Step 2: cover with plastic wrap, sit in hot water and keep warm for 5 minutes, waiting for the mustard flavor to evaporate.

Step 3: wash chicken legs, marinate with cooking wine, salt, onion and ginger for 20 minutes.

Step 4: put the pickled chicken legs into the steamer and steam for 30 minutes. Let it cool.

Step 5: after the cabbage goes to laobang, break it off piece by piece.

Step 6: put into boiling water and blanch until the cabbage is transparent.

Step 7: blanch the cabbage in good water and take it directly into cold water for a shower.

Step 8: slice the cabbage and put it into a big bowl.

Step 9: add shredded chicken and chopped green onion.

Step 10: add vinegar, salt, sugar, sesame oil and perm mustard, stir well.

Materials required:

Chinese cabbage: 300g

Chicken thigh: 1

Onion and ginger: right amount

Mustard powder: 10g

Laba vinegar: 10g

Sugar: right amount

Salt: right amount

Sesame oil: appropriate amount

MSG: right amount

Cooking wine: moderate

Note: chicken legs can be boiled without steaming. Cabbage help blanching should pay attention to the heat, not easy to be too long.

Production difficulty: simple

Process: mixing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Jie Mo Ji Si Zi Bai Cai