Speaking of pickled fish, everyone must be familiar with it. Fresh and tender fish, with delicious sauerkraut, is spicy and delicious, which is really great.
Fish with Chinese sauerkraut belongs to Sichuan cuisine and is a must-have classic Sichuan cuisine. Because it is delicious and affordable, it has spread all over the country, and you can see it in many restaurants.
I used to invite some friends to dinner. One fish is enough for us to eat. It's not expensive. It's a good deal. Sometimes I do it myself at home, and my family likes it very much.
You may know fish with Chinese sauerkraut, but do you know chicken with Chinese sauerkraut?
What? Can sauerkraut still stew chicken?
Yes, when sauerkraut meets chicken, it is more delicious than pickled fish. Tender, slippery and sour, I want to drink all the soup!
Chicken with sauerkraut is a special food popular in eastern Sichuan, Chongqing and Miao areas, with a strong flavor of Chongqing school.
Sauerkraut chicken is a native chicken raised by farmers and eaten with sour and refreshing sauerkraut. After stewing, the taste is salty and sour, the chicken is tender, the color is bright, the smell is fragrant, and it is super appetizing.
Moreover, the thick chicken soup combines the aroma of sauerkraut and tastes very fragrant. Enough to arouse people's appetite, the more they eat, the less willing they are to put down chopsticks.
Why do chicken and sauerkraut match like this?
This is because sauerkraut only enhances the flavor and taste, does not cover up the umami taste of chicken, and is not greasy at all.
If you use it for bibimbap, it will be more refreshing. Friends with bad appetite or picky eaters must learn this dish!
Chicken with Chinese sauerkraut
Ingredients: a chicken (or a drumstick), sauerkraut, onion, ginger and garlic.
Seasoning: marinated fish seasoning, soy sauce, cooking wine, soy sauce, chicken essence, salt, sugar, dried pepper and pepper.
Production process:
The first step is to clean the chicken inside and out, and then chop it into small pieces. Soak sauerkraut in clear water for a while, and then cut into pieces. Slice onion, ginger and garlic for later use.
Tip: Some sauerkraut will taste salty, so you should soak it in water for a while before using it, otherwise it will be salty and tasteless.
Step 2: Wash the pan thoroughly and add the base oil. Add onion, ginger, garlic slices, dried pepper and pepper, stir-fry until fragrant.
Then add the chicken pieces and stir-fry evenly over low heat. Stir-fry the chicken until the surface is white and yellow, so it is delicious.
Skills:
1 When frying chicken, don't worry, try to fry the chicken thoroughly. Chicken will smell better only if it is fried thoroughly.
2 Some chickens are fatter, so when they are fried, they will produce oil, so put less base oil.
The third step, add the seasoning of pickled fish, soy sauce, soy sauce, and stir-fry the cooking wine to make it fragrant, then add water, salt, chicken essence and a little sugar to adjust the taste.
Tip: You can go to the supermarket to buy the bottom materials of pickled fish, which are all sold. Just stew a chicken in half a bag, not too much.
Step 4, put the sauerkraut into the pot, cover the pot, boil it with high fire, then stew it with low fire for about 30 minutes, then take it out of the pot and put it into the pot.
Tip: If you eat chicken or drumsticks, stew for about 20 minutes. This kind of chicken is very ripe. If the stew lasts too long, the chicken will rot and fall apart.
Dear readers, do you prefer chicken with Chinese sauerkraut or fish with Chinese sauerkraut?