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Chicken, Celtuce, and Doufu in Earthen Pot
|Chicken, Celtuce, and Doufu in Earthen Pot|
1/2 cup vegetable oil
3 chicken legs, each chopped into four or five pieces, chicken feet discarded
1/2 pound silken doufu
2 to 4 pieces of fried doufu, each cut in four pieces
2 celtuce stems, peeled and angle-cut in half-inch pieces
4 one-inch pieces fried doufu
1/2 cup chicken broth
1 teaspoon sugar
1/2 teaspoon coarse salt
1 Tablespoon Chinese rice wine
1 scallion, minced
1/2 ounce bean thread noodles, soaked until soft
1/2 package (50 grams) za cai pickled mustard greens
1. Heat vegetable oil and stir-fry half the chicken leg pieces until crisp, drain on paper towels, and repeat until all are fried and drained.
2. Add celtuce stem pieces and stir-fry for one minute, then drain and discard the oil or save for another use.
3. In a large heat-proof clay pot, put the chicken, doufu, and celtuce pieces, and the chicken broth, cover and simmer on the stove-top for fifteen minutes.
4. Remove the cover and add the sugar, salt, rice wine, scallion, bean thread noodles and the pickled mustard greens and simmer for five minutes, then serve.