Chongqing Sauerkraut Chicken------so sour and refreshing
Overview
3 minutes ago The weather is getting colder, and people say it is the season for gaining weight. Why haven’t I noticed that my appetite has improved? It’s been a long time since I went grocery shopping. I only have one chicken left at home, so I’m thinking about how to cook it. I seem to have tried all kinds of recipes. I bought a lot of sauerkraut a few days ago. It was originally used to make sauerkraut fish. Every time I go to the wet market to buy sauerkraut, the store is too dirty, so I can only give it a try. So I bought a bunch of sauerkraut and other ingredients online, which is really convenient now. I just thought about how it would taste when made with sauerkraut and chicken, so I checked on Baidu and found that there is indeed such a dish, Chongqing Sauerkraut Chicken. I also wanted to find a way to make it, but I didn’t really have one, so I had to rely on my own feelings to figure it out. I didn’t expect that the taste would be ideal, so I decided to share it with you. . . .
Tags
Ingredients
Steps
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Prepare a fresh chicken. Of course, a native chicken is best. In big cities, a native chicken is comparable to the rare animal giant panda. Remove the internal organs and clean the hair
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Cut all the chicken into slightly larger pieces. After cooking, it will shrink and mince. There will be blood foam at the end. Rinse the pieces with warm water and drain
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Add a little light soy sauce, pepper, cooking wine, a little cornstarch, and cooking oil
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Marinate for a few minutes
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A few days ago, I suddenly wanted to eat sauerkraut fish, but every time I went to the wet market, I saw that the sauerkraut store was really dirty. Every time I looked at it, I had to give up and tried to buy some online. Wow, I didn’t expect it to be really good. The sourness and saltiness are just right, and it’s not too broken
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After opening the package, wash it with cold water and cut the stem into slightly larger pieces
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It looks good, it’s quite a lot for one serving
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By the way, I also bought this kind of pickled bell pepper from Sichuan
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When making this kind of dish, you usually add more garlic and ginger, and cut each peeled garlic into two halves
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Peel the ginger and cut into small slices
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Adding some fresh Sichuan peppercorns will make it more fragrant. If you don’t have it, you can leave it out. Anyway, I just brought it with me when I bought sauerkraut online
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Add a little more oil to the pot, add ginger, garlic, and Sichuan peppercorns and sauté until fragrant [Actually, I not only put in fresh Sichuan peppercorns, but also dried Sichuan peppercorns from my mother’s hometown, which are really fragrant]
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Add some dried chili segments
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Pour in the marinated chicken pieces and stir-fry. You can stir-fry for a while to draw out the chicken fat inside
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Pour in an appropriate amount of white wine. I like to add some white wine when cooking meat dishes. It not only removes the fishy smell but also enhances the aroma
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Pour in an appropriate amount of hot water, bring to a boil over high heat, then turn to medium to low heat and simmer slowly
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When two-thirds of the soup is left, add the chopped sauerkraut, stir evenly with chopsticks, and continue to cook over low heat
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The soup should be about one-third. When the aroma fills the room, add an appropriate amount of salt, chicken powder, and season
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If you want to stew it, leave a little more soup
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Pick it up and put it into a large container
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Heat oil in another pan, add a little dried chili pepper and sauté until fragrant
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Then add the freshly sauteed dried Sichuan peppercorns and chili oil to the chicken, and you’re done
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It’s really appetizing. Normally I can’t eat a bowl of rice. Yesterday I had one more bowl
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If you want to buy sauerkraut and pepper, you can add me wx and send you a private message
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After taking the photo, I stewed it and ate it. When the weather gets colder, the whole family will sit around the table and have a pot like this. It will be so refreshing. . .
