Pickled Vegetables and Bamboo Shoots Cooked with Whole Vegetarian Chicken - Exclusive
Pan-seared rounds of vegetarian chicken braise with whip-shoot bamboo and salted greens until the soy-chewy tofu soaks up the briny, bamboo-sweet broth, a light, savory make-believe-meat dish for rice.
Instructions
- 1
Ingredients: round vegetarian chicken, pickled vegetables (washed), bamboo shoots.
- 2
Peel and wash the bamboo shoots, then take them out.
- 3
Place it on the cutting board and slice it.
- 4
Place the pickled vegetables on the cutting board and cut them into sections.
- 5
Take the round plain chicken out of the packaging and place it on the cutting board to cut it open.
- 6
Heat oil in a pan, add the sliced round vegetarian chicken, fry both sides briefly, and then remove.
- 7
Next, add the sliced bamboo shoots and pickled vegetables and stir-fry them.
- 8
Then, add the pan-fried round vegetarian chicken along with an appropriate amount of water.
- 9
Add an appropriate amount of salt.
- 10
Simmer with seasoning for 5 to 6 minutes until done.
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Ingredients
Main Ingredients
- Round Plain Chicken350 g