Stir-fried Chicken Legs with Pickled Cucumbers

Overview

Pickling cucumbers with salt will remove the water and make the cucumbers extra refreshing and crisp. Add black bean chili and chicken thighs and stir-fry them. It is appetizing and delicious. It is a good side dish

Tags

• snacks
• balsamic vinegar
• chicken essence
• cooking wine
• cucumber
• dried red chili pepper
• fresh red pepper
• garlic
• light soy sauce
• onions
• pipa legs
• ginger
• salt

Ingredients

Steps

1. 1 One cucumber

   

2. 2 Cut the cucumber into thick slices and marinate with salt for more than 5 hours. It’s best to marinate it the night before and fry it the next day

   

3. 3 One Pipa leg

   

4. 4 Debone the pipa leg

   

5. 5 Cut the boneless pipa legs into thick slices and put them into a bowl. Add appropriate amount of salt, light soy sauce, cooking wine, minced ginger and minced garlic, mix well and marinate for later use

   

6. 6 Seasonings: Slice ginger and garlic, cut green onions into small sections, slice fresh chili peppers, cut dried chili peppers into small sections (you can add more if you like spicy food), wash and drain the tempeh and hairtail fish

   

7. 7 When the pan is hot, add oil. When the oil is hot, add ginger, green onions, garlic black beans, and dried chilies and stir-fry until fragrant

   

8. 8 Add the marinated chicken, turn up the heat and stir-fry until the chicken changes color, add cooking wine and balsamic vinegar and stir-fry until there is almost no water in the pot

   

9. 9 Pour off the water from the pickled cucumbers and put it into the pot. Add cooking wine, balsamic vinegar and light soy sauce and stir-fry for 3-5 minutes. After the juice is reduced, add an appropriate amount of chicken essence and mix well before serving