Laoxiangshi Kitchen - Braised Chicken with pickled Chinese cabbage
If you don't have Meiji chicken juice, you can skip it and just add chicken essence; Pickled Chinese cabbage should be soaked for one hour to avoid salty finished products; The salt should taste the saltness of the soup, and the pickled Chinese cabbage is oily and salty.
Step 1 . Cut Laoxiangshi Xiaosu Chicken into rolling knife pieces, deep fry in oil pan, set aside; Pickled Chinese cabbage is cut into small pieces and soaked in water for one hour to remove the salty taste;
Step 2 . Add the bottom oil in the pot, add the scallions, add the pickled Chinese cabbage and stir fry for 2 minutes, stir up the fragrance, then add the hairy beans and stir fry a little, add 150g of water, add the fried vegetarian chicken and boil it over high fire;
Step 3 . Simmer over low heat for 5 minutes, let the plain chicken taste good, thicken the sauce thinly and remove from the pot.
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