Pickled Bean Chicken
1.
The raw material diagram is shown in the figure.
2.
Cut the chicken into small pieces, use a teaspoon of salt, light soy sauce, cooking wine, starch, and marinate for 20 minutes. Shred the ginger, shred the green onion, and cut the garlic in half. Shred the sauerkraut.
Boil water, blanch the sauerkraut first, then blanch the chicken, remove the cold water and drain.
3.
Put oil in the pot, stir-fry the onion, ginger, garlic, chili, pepper, and stir-fry on low heat to create a fragrance.
4.
Add sauerkraut, 1 teaspoon of salt, 1 teaspoon of five-spice powder, sauté until fragrant, turn off the heat, add the diced chicken and stir well.
5.
Put tofu in the bottom of the bowl and spread the fried ingredients on top.
6.
Steam for 20-30 minutes. Sprinkle coriander and pour in a teaspoon of sesame oil.
Tips:
Afterword:
1. Although this dish contains chili and Chinese pepper, but the taste is very light, sour and refreshing. It's not very flavorful. Pepper and chili can be added according to your preference. I made this amount, it's not spicy.
2. Pickle the chicken first, it will be smoother and tender, and the tenderness will not be lost at all when steaming. I did not put chicken essence, if you like it, you can put it yourself. Why do you pickle it first and then blanch it, because this is the key to keeping this dish refreshing. If you don’t plan to drink soup, just pickle it and spread it directly.
3. Don’t throw away the leftovers, cook some noodles at night, or cook one at noon, cook some noodles, or udon noodles, put it inside, it is definitely another style of deliciousness!
