Cabbage Vermicelli Chicken

Overview

The main ingredient of this dish is cabbage, which is no longer in season, but it is not difficult to buy. Today's vegetable planting technology can produce cabbage all year round, but the taste may not be as good as Chinese cabbage in winter. The other main ingredient is a disc-shaped, thin earthen flour skin, which is generally made from sweet potatoes in Shandong. Although it is sold in farmers' markets, the quality is difficult to guarantee, and I am especially afraid of adding too much gum - this is the reason why I almost never make this dish. Fortunately, I had stock. Before the Spring Festival, I bought a few pieces of guaranteed high-quality noodles at the New Year's market. I stuffed them deep in the cupboard, and I couldn't think of them again if I didn't eat them. As for the seasonings, there are only onions, ginger, garlic, star anise, salt and soy sauce. If you like it spicy, you can also add chili pepper. The recipe is simple, tastes homely, and goes well with meals——

Tags

• hot dishes
• home cooking
• common dishes
• old man
• winter recipes
• banquet dishes
• lunch
• cabbage
• chicken legs
• garlic
• onions
• soil powder skin
• star anise
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the Chinese cabbage in the middle, only half of it is enough; wash the chicken legs; wash the vermicelli;

   

2. 2 Wash the onion, ginger and garlic, flatten and cut into large pieces; wash and clean the star anise;

   

3. 3 Drain the cabbage and tear it into large pieces that are easy to eat by hand;

   

4. 4 Chop the chicken legs into walnut-sized pieces;

   

5. 5 Soak the vermicelli until soft and tear into large pieces the size of a palm.

   

6. 6 Heat the wok, add cold oil to the pan, and sauté the star anise over low heat;

   

7. 7 Add onion, ginger and garlic, continue to stir-fry over low heat until the material is brown in color and fragrant;

   

8. 8 Add the chicken pieces, turn up the heat, and stir-fry until the chicken pieces all change color, the water vapor comes out, and the chicken skin becomes oily;

   

9. 9 Add appropriate amount of soy sauce;

   

10. 10 Stir fry until the chicken pieces are evenly colored;

    

11. 11 Add cabbage and stir-fry until it changes color and “collapses”;

    

12. 12 Add the vermicelli and then add an appropriate amount of soy sauce on top of the vermicelli;

    

13. 13 Stir-fry until the vermicelli becomes transparent and colored;

    

14. 14 The cabbage will release water, but if it feels too dry, you can add a small amount of boiling water and continue stir-frying;

    

15. 15 Stir-fry for another 2 or 3 minutes until all the ingredients are cooked. Add a little salt to taste.