Pickled vegetables and chicken
Overview
I found my pickled chicken mixed with vegetables to be particularly popular. The main local pickles have been processed and paired with the chicken offal that I have processed. It is particularly delicious, not too salty and a little sweet. Since our family often brings bento boxes, I often make some bento dishes, and this one is very good. If you are like me and often bring lunch boxes, you can give it a try.
Tags
Ingredients
Steps
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Prepare the ingredients, chicken offal is usually chicken heart, chicken liver, and chicken gizzards.
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First of all, the ratio of super pickles, rock sugar and pickles is about 1:5. The processed pickles will contain sugar syrup, which can also remove the salted taste of pickles.
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Heat the pan and add rock sugar.
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Add the pickled vegetables and stir-fry twice.
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Once the water is doubled, leave the lid on and keep boiling until the soup dries up.
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Cut the chicken giblets into cubes, add cornstarch, egg white, shredded ginger, cooking wine, and marinate for five minutes.
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Heat the pot, add shredded ginger, dried chili pepper and garlic.
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Add marinated chicken offal.
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Season chicken giblets, cooking wine, light soy sauce, and stir-fry quickly. At this time, you only need about a tablespoon of light soy sauce to adjust the color. Add salt to adjust the saltiness of the pickled cabbage. Generally, if the pickles are salty, add less salt.
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Add snow vegetables and stir-fry evenly.
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Add water to cover the chicken giblets, bring to a boil over high heat, and simmer over medium heat until the soup dries up. When cooking this dish, I don’t even cover the pot to get rid of the fishy smell.
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Start the pot. Because the pickled vegetables are cooked with rock sugar, the stir-fried chicken giblets will have a shiny sugar color. Still eating.
