Stir-fried Cured Chicken with Celery
by Niu Ma Kitchen
Favorite
Difficulty
Easy
Time
30m
Serving
2
The taste of winter is indispensable with cured chicken. This is another ingredient in the Lasangmi that my friend sent me last time. I always thought that Jiangsu people like to eat sweet dishes, but I never thought that there would be such heavy salty dishes.
I asked my friends how they deal with the salty taste of the cured chicken. My friend said that it is usually just blanching twice. Then add cabbage or something to stew in a casserole.
Of course, I didn’t use a casserole to stew today. I blanched the cured chicken to eighty maturity, and then fry it with cooking wine and sugar to enhance the flavor. Don't say this dish is really delicious. Friends who have cured chicken can also cook like this. "
I asked my friends how they deal with the salty taste of the cured chicken. My friend said that it is usually just blanching twice. Then add cabbage or something to stew in a casserole.
Of course, I didn’t use a casserole to stew today. I blanched the cured chicken to eighty maturity, and then fry it with cooking wine and sugar to enhance the flavor. Don't say this dish is really delicious. Friends who have cured chicken can also cook like this. "
