Mustard Stewed Chicken

Name: Mustard Stewed Chicken
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Mustard; 300g Salt Baked Chicken; Some Red chili; Some Fungus; Some Chicken Essence; Some Cooking Wine

by A Apple Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

When gathering at her in-laws' house on weekends, her mother-in-law will buy a white chicken or salt chicken in the market. Because there are so many dishes, the two kids usually pick some chicken to eat, and some of them are left. Mother-in-law usually packs such leftovers for us. At first, I was also a little worried, how to eat the chicken that I packed home? It seems that the family didn't like it too much after a while. Until one day, I ran out of this method indiscriminately, and used mustard slices to stew for a soup, which was praised by my family. "

Ingredients

Mustard Stewed Chicken

1. Tear the salt chicken into small pieces.

2. The mustard head washes away impurities on the surface. Cut into thin slices to soak most of the salt in water.

3. Add an appropriate amount of water to the pot and put in the torn chicken shreds.

4. Add the soaked mustard slices and bring to a boil.

5. Add a little dried red pepper.

6. Add an appropriate amount of cooking wine.

7. Boil until the soup boils and turn to medium-low heat to taste the taste of the soup. If the taste is weak, add salt to taste.

8. When the soup in the pot becomes milky white and the taste is completely fused, add the soaked black fungus.

9. Bring to a boil, turn off the heat, add a little chicken essence to taste. You can also sprinkle an appropriate amount of pepper.

Tips:
Because the salt bureau chicken and mustard have a certain salty taste, it is necessary to cook for a while until the taste of the soup is dissolved before considering whether to season it.