Cabbage Fenpi Chicken

Name: Cabbage Fenpi Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a tree Chinese cabbage; 2 Soil powder; 2 pieces Chicken leg; Some shallot; Some ginger; Some garlic; 2 capsules star anise; Some salt; Some Soy sauce

by Celery

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The main ingredient of this dish is cabbage, which is not the vegetable of the season, but it is not difficult to buy. Today's vegetable planting technology produces cabbage all year round, but the taste may not be as good as winter cabbage; another main ingredient It is a kind of earthen powder skin that is like a disc and thin as a cicada's wings. In Shandong, it is generally made from sweet potatoes. Although it is sold in the farmer’s market, the quality is difficult to guarantee. I am especially afraid of adding too much gum to it-this is the reason why I rarely cook this dish. Fortunately, I have the stock. Before the Spring Festival, I bought a few guaranteed high-quality vermicelli on the Spring Festival. They were stuffed into the depths of the cupboard. I can't remember them if I don't eat them.
As for the seasonings, there are only scallions, ginger, garlic, star anise, salt and soy sauce. If you like spicy food, you can add chili.
The method is simple, the taste is homely, and the meal is first-rate—"

Ingredients

Cabbage Fenpi Chicken

1. Cut the Chinese cabbage from the middle, and only half a tree is enough; wash the chicken legs; wash the powder skin;

2. Wash the green onion, ginger and garlic, pat, flatten and cut into large sections; wash and wipe the star anise;

3. Control the water content of the cabbage and tear it by hand into large pieces that are easy to eat;

4. Drumsticks are chopped into walnut-sized pieces;

5. The powder skin is soaked and torn into palm-sized pieces.

6. Start the wok, heat the pan with cold oil, and sauté the star anise on a low heat;

7. Add the green onion, ginger and garlic, continue to stir-fry until the ingredients are brown and fragrant;

8. Add the chicken nuggets, turn to high heat, and stir fry until all the chicken nuggets are discolored, the water vapor is dry, and the chicken skin is oily;

9. Add appropriate amount of soy sauce;

10. Stir fry until the chicken pieces are evenly colored;

11. Add cabbage, stir-fry until the color changes and "collapses the seedlings";

12. Add the noodles, and then add an appropriate amount of soy sauce on the noodles;

13. Stir fry until the noodles are transparent and colored;

14. The cabbage will produce water, but if it feels too dry, you can add a small amount of boiling water and continue to stir fry;

15. Stir-fry for another 2 to 3 minutes, until all ingredients are cooked and rotten, add a little salt to taste, and it is ready.

Tips:
1. If you don't have soil powder skin, you can also use strips of powder skin that you can buy in supermarkets.

2. Add soy sauce twice, the chicken is colored for the first time, and the vermicelli and cabbage is colored for the second time. The color of the dish is bright red and the sauce is attractive. Pay attention to the amount of salt added each time, and the amount of salt added at the end, beware of over-salty.

3. Depending on the water content and heat of the cabbage, add water to stir fry, and be sure to add boiling water.

4. If you use local chicken for stew, you need to stew the local chicken first, then add cabbage and vermicelli, it is very nutritious; I used meat chicken drumsticks today, it is easy to cook, and it becomes a quick dish.

5. It is delicious and not enough to match with rice——