Ingredients

One raw chicken, mustard, cabbage, coriander, vinegar, salt, sesame oil, sugar

Steps:

Step 1: Prepare a chicken with white strips. In fact, chicken legs can also be used, which is more convenient

Step 2: Wash the chicken and blanch it with ginger slices

Step 3: Add appropriate amount to the pot Add scallions, ginger slices and star anise to the water

Step 4: Add the chicken and cook for about 40 minutes (adjust the time according to the size of the chicken)

Step 5: Remove and cool thoroughly

Step 6: Tear the chicken into strips and set aside

Step 7: Put the mustard powder into a bowl, add warm water, and stir into a paste

Step 8: Add water to the pot Put it in the basket, boil the water and turn off the heat, then add the mustard paste into the pot, cover it and simmer for five or six minutes.

Step 11: Cook the cabbage, take it out and put it in a bowl while it is hot. Add vinegar immediately and add more vinegar

Step 12: Cover it with plastic wrap and simmer for twenty minutes

Step 13: Drain the cabbage and slice it into thin slices

Step 14: Wash and control the water and cut the coriander into sections

Step 15: Prepare the seasoning, add vinegar and sesame oil to the mustard. Add sugar, salt, mustard and stir evenly

Step 16: Put chicken, cabbage slices and coriander segments in the basin, add the seasoned mustard, mix well

Step 17 : The spicy, rich and fragrant Weifang Mustard Chicken is ready.