Pickled tofu chicken
By OthoO'Keefe
Ingredients: chicken essence
Recipe Recommendations
- light chickens appropriate amount
- sauerkraut appropriate amount
- tofu appropriate amount
- dried chili appropriate amount
- garlic appropriate amount
- ginger slices appropriate amount
- onion appropriate amount
- green onion appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- cornflour appropriate amount
- chicken essence appropriate amount
- slightly spicy
- cook
- half an hour
- ordinary
Steps for Pickled tofu chicken
1
Raw material diagram.
2
Cut the chicken into small pieces and marinate for 10 minutes. (Marinade: salt, soy sauce, cooking wine, cornflour, chicken essence.)
3
Wash the pickled cabbage, slice it, and cut the tofu into slices.
4
Boil boiling water, blanch the pickled cabbage and drain it.
5
Then blanch the chicken in water, remove and drain.
6
Boil water and add salt, blanch the tofu until it is done, and spread the blanched tofu on the bottom of the bowl.
7
Put oil in the pot and saute the dried peppers and ginger and onions over low heat.
8
First add sauerkraut and stir-fry until fragrant, then add the chicken nuggets and stir well.
9
Pour in the stock or hot water and bring the soup to a boil over high heat.
10
Add seasoning (salt, chicken essence).
11
Remove the cooked chicken, spread it on the tofu, and pour the soup.
12
Sprinkle with dried peppers and chopped green onions, and quickly pour on the hot oil to stimulate the aroma of the seasoning.
13