Stir-fried bacon chicken with celery
Overview
The flavor of winter is indispensable without cured chicken. This is another ingredient in the Laban flavor that a friend sent me last time. I always thought that Jiangsu people love to eat sweet dishes, but I never expected that there would be such strong salty dishes. I asked my friend how they deal with the salty taste of the cured chicken. My friend said that usually it is enough to blanch it twice. Then add cabbage and the like and stew it in a casserole. Of course, I didn't stew it in a casserole today. I first blanched the cured chicken until it was cooked, then fried it and used cooking wine and sugar to enhance the flavor. Not to mention, this dish is really delicious. Friends who have bacon chicken at home can also cook it like this.
Tags
Ingredients
Steps
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Prepare all ingredients.
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Add water to the pot, blanch the cured chicken twice with a knife.
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Heat another pot, add a little oil, add the blanched chicken to the pot, and stir-fry.
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Then add sugar, cooking wine, and a little water.
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After simmering, add the blanched celery and pepper, stir-fry the ingredients until the flavors are evenly distributed.
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In this way, a portion of fried chicken with celery is completed.
