Radish Sour and Spicy Chicken Potage

Recipe Description

This dish is easy to choose and does not require specific ingredients. Sour and spicy, appetizing and detoxifying, the fresh taste of chicken and radish, konjac melting, home and hot pot way to make both, easy to do.

Ingredients

500g of chicken, 150g of konjac, 150g of white radish, 1/2 each of green and red bell peppers, 5 fingerlings, 1 teaspoon of minced ginger, 1 teaspoon of minced garlic, 1 teaspoon of chili oil, 1 teaspoon of red chili oil, 1 teaspoon of salt, 1 teaspoon of white pepper, 1 teaspoon of vinegar, 15 ml of sugar, and 1 teaspoon of white pepper powder. (15ml), 2 teaspoons (10g) sugar, 1/2 teaspoon (3g) chicken broth, 2 teaspoons (10ml) water starch

How to Make

Peel and cut the radish into julienne strips or slices, and marinate in salt.

Cut konjac into slices; chop chicken into small pieces.

Heat the oil in a frying pan (1 tablespoon) over high heat, add the chicken pieces and stir-fry, mix in the sugar, (function: to increase the fresh flavor and remove the fishy taste) and wait until the stir-frying flavor, and then set aside.

Heat the oil (1 tablespoon) in a wok over medium heat. Stir-fry the green and red bell peppers, bell peppers, ginger, and garlic in the wok to bring out the aroma, then add the fried chicken and stir-fry, adding boiling water (1 bowl, 250 ml) along the edges of the wok from time to time.

Season with red chili oil, salt, balsamic vinegar, chicken essence and white pepper, reduce the heat to low and cook for 20 minutes, then add the konjac and radish. Wait for the soup in the pot to boil once more, add the cornstarch to collect the juice, and put it into the pot to be ready.