Pickled Pepper Chicken Miscellaneous

Name: Pickled Pepper Chicken Miscellaneous
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Chicken miscellaneous; 100g Pickled peppers; 10g Pixian Douban; 5g Sugar; 1g pepper powder; 20g Rapeseed oil

by LindaGL

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Many people in the city like chicken to eat chicken. They feel that it is hard to clean chicken offal, and there is not much meat, so almost all of them are thrown away. In fact, in my hometown, "Pickled Pepper Chicken Mixed" has always been a classic home-cooked dish on the table. It is fresh and refreshing, better than chicken. Now kimchi is also simple and can be bought in supermarkets. Other seasonings are easy to buy, and the method is simple and easy to understand. , Share it here.

Ingredients

Pickled Pepper Chicken Miscellaneous

1. Chicken offal slices, kimchi slices, chopped chicken fat in chicken offal, prepare oil, sugar, watercress, pepper powder, starch, etc. There are pickled peppers, pickled garlic, pickled garlic moss, pickled ginger, etc. in kimchi.

Pickled Pepper Chicken Miscellaneous recipe

2. Pour starch, Pixian Douban, sugar, pepper powder, etc. on the chicken chopsticks and stir with chopsticks.

3. The chicken giblets are mixed with seasoning and marinated.

4. Pour the chicken offal into the high heat and stir-fry for a few times, until the offal is discolored, broken, and there is no blood.

5. Shovel the chicken giblets aside, leave the hot oil, pour in the kimchi and continue to stir fry for a while to get the kimchi flavor.

6. Cover the kimchi with chicken offal and simmer for a few seconds.

7. The final serving is ready to serve.

8. Every piece of chicken offal is fresh and refreshing!

9. Very good meal.

10. Hot and sour, appetizing and invigorating the spleen.

Tips:
1. Keep the high heat and stir fry all the time to ensure the fresh and tender taste of the chicken meat.
2. Pickled pepper chicken mixed is a fresh dish, eat it hot in time, the taste is best.