Braised roasted chicken with pickled mustard
Overview
During weekend gatherings at her mother-in-law's house, she would go to the market to buy a white chicken or salt chicken. Because there are a lot of dishes to cook, the two children usually pick out some chicken to eat, and there is always some leftover. My mother-in-law usually leaves such leftovers for us to pack. At first, I was a little worried. How should I eat the chicken I packed home? It seemed that after the meal, my family didn’t like it too much. Until one day, I messed around with this recipe and used mustard slices to stew it to make soup. My family unanimously praised it.
Tags
Ingredients
Steps
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Tear the salt chicken into small pieces.
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Wash the surface impurities of the mustard head. Cut into thin slices and soak in water to remove most of the salt.
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Add appropriate amount of water to the pot and add shredded chicken.
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Add soaked mustard slices and cook over high heat.
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Add a few dried red peppers.
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Add appropriate amount of cooking wine.
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Cook until the soup boils, then turn to medium-low heat to taste the soup. If it tastes bland, add salt to taste.
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When the soup in the pot turns milky white and the flavors are completely blended, add the soaked black fungus.
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Bring to a boil, turn off the heat, and add a little chicken essence to taste. You can also sprinkle some pepper.
