Sauerkraut fish belongs to the Sichuan cuisine, is a must-order classic Sichuan dish. Because of good flavor and cost-effective, red all over the world, you can see them in many dining establishments. I used to often from time to time, called up a few friends to go to eat on a meal, a fish enough for us to eat, cheap, more cost-effective. Sometimes I also make my own at home, and my family is super fond of them. You may know about boiled fish, but do you know about pickled chicken? What? Kimchi can also be stewed with chicken? When kimchi meets chicken, it's even better than boiled fish. It's so smooth and flavorful that you'll want to drink the soup! Sauerkraut chicken, is prevalent in the eastern region of Sichuan, Chongqing and its Miao people a culinary specialty, with a strong Yu faction taste.

Sauerkraut chicken is made from free-range chickens raised in a farmhouse and served with refreshing kimchi. After stewing out, the taste is salty and sour, the chicken breast is tender, the color is bright, the aroma is fragrant, and it is very spleen-healthy and appetizing. And the thick chicken soup, melted into the flavor of kimchi, drinking very fragrant. The more you eat, the less you learn to put down the wooden chopsticks. Why do chicken breast and kimchi go so well together? The main reason is that kimchi only improves the flavor and texture, and does not cover up the freshness of the chicken, and you will not get tired of eating it at all. If you use for stone pot bibimbap to eat will be the most refreshing, there is no appetite for the general more paranoid friends, must learn this dish!

Food:Chicken a (can also be replaced with chicken wings black pepper chicken nuggets) kimchi, green onions, ginger, garlic Seasonings:Sauerkraut fish base, soy sauce soy sauce, rice wine, king of the old soya sauce, monosodium glutamate (MSG), salt, sugar, dried chili peppers, peppercorns Preparation process:The first step is to clean up the inside and outside of the chicken, and then subsequently chopped up into small pieces. Kimchi first soak in warm water for a while, followed by cutting. Onion and garlic are cut into thin slices reserved. Method:Some kimchi will also be salty, so first tap water to soak for a while before you can, otherwise just eat the salt flavor, and there is no aroma. Step 2, clean the pot completely and add oil. Put in the onion and garlic slices, dried chili peppers, peppercorns, stir fry the aroma. Then add the black pepper chicken pieces and sauté over medium-low heat. You have to stir fry the black pepper chicken pieces until the surface is white and light brown, that way it will taste good. Method:1 Super when, must not be in a hurry, try to burst the chicken through the pan.

Chicken, only burst the pan through will be more fragrant.2 Some chickens are very fat, in the stir-fry process need to bubble oil, so the oil as little as possible. Step 3, add the pickled fish base, soy sauce, soy sauce, soy sauce king, rice wine stir-fry flavor, followed by cold water, salt, monosodium glutamate, a small amount of sugar to adjust the flavor. Methods: Pickled fish base directly to the supermarket to buy can, are sold. Stew a chicken into half a bag can, do not put too much. Step 4, put the kimchi into the pot, cover the lid, with a boil, followed by a small fire simmer for 30 minutes, from the pot into the pot both into. Methods:If you use all the meat chicken or chicken wings, only need to simmer for 20 minutes, this kind of chicken breast meat is very well cooked. If the stew time is too long, the chicken breast will be rotten, will be scattered.