Pickled sauerkraut meets chicken, which is more delicious than pickled fish! Tender and sour, even want to drink soup.

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Speaking of pickled fish, you must be familiar with it. Fresh and tender fish with delicious sauerkraut, spicy and delicious, is really great.

Fish with Chinese sauerkraut belongs to Sichuan cuisine and is a must-have classic Sichuan cuisine. Because it is delicious and affordable, it has spread all over the country and can be seen in many restaurants.

I once invited several friends to dinner from time to time. One fish is enough for us to eat. It's not expensive. It's a good deal. Sometimes I cook it myself at home, and everyone in my family loves it.

You may know fish with Chinese sauerkraut, but do you know chicken with Chinese sauerkraut?

What? Can sauerkraut still stew chicken?

Yes, sauerkraut meets chicken, which is more delicious than pickled fish. Tender and sour, I want to drink all the soup!

Chicken with sauerkraut is a special food popular in eastern Sichuan, Chongqing and Miao nationality, with a strong flavor of Chongqing school.

Sauerkraut chicken is a native chicken raised by farmers and served with sour and refreshing sauerkraut. After stewing, the taste is salty and sour, and the chicken is tender, bright in color, fragrant and super appetizing.

Moreover, the thick chicken soup combines the aroma of sauerkraut and tastes delicious. Enough to arouse people's appetite, the more you eat, the more reluctant you are to put down your chopsticks.

Why do chicken and sauerkraut match like this?

This is because pickled cabbage only enhances the flavor and taste, but does not cover up the fresh flavor of chicken, and it is not greasy at all.

If used for bibimbap, it will be more refreshing. Friends with bad appetite or picky eaters must learn this dish!

Chicken with Chinese sauerkraut

Ingredients: a chicken (or a drumstick), sauerkraut, onion, ginger and garlic.

Seasoning: pickled fish seasoning, soy sauce, cooking wine, soy sauce, chicken essence, salt, sugar, dried pepper and pepper.

Production process:

The first step is to wash the chicken inside and out and then chop it into small pieces. Soak sauerkraut in clear water for a while before cutting. Slice onion, ginger and garlic for later use.

Tip: Some sauerkraut will taste salty. Soak it in water for a while before using it, otherwise it will be salty and tasteless.

Step 2: Wash the pan thoroughly and add the base oil. Add onion, ginger, garlic slices, dried pepper and pepper, and stir-fry until fragrant.

Then add the chicken pieces and stir-fry evenly over low heat. Stir-fry the chicken until the surface is white and yellow, and it will be delicious.

Skills:

1 When frying chicken, don't worry, try to fry the chicken thoroughly. Chicken will smell better only if it is fried thoroughly.

Some chickens are fat, and they will give off oil when fried, so put less base oil.

Step 3, add pickled fish seasoning, light soy sauce, light soy sauce, stir-fry cooking wine to get fragrance, and then add water, salt, chicken essence and a little sugar to adjust the taste.

Tip: just go to the supermarket to buy the bottom material of pickled fish, and they are all sold. Just stew a chicken in half a bag, not too much.

Step 4, put the sauerkraut into the pot, cover the pot, boil it on high fire, then stew it on low fire for about 30 minutes, and then take it out and put it into the pot.

Tip: If you use meat chicken or chicken leg, stew it for about 20 minutes. This kind of chicken is very ripe. If the stew lasts too long, the chicken will rot and fall apart.

Dear readers, do you prefer chicken with Chinese sauerkraut or fish with Chinese sauerkraut?