Stir-fried Chicken with Pickled Mustard Greens

Name: Stir-fried Chicken with Pickled Mustard Greens
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Hot Dishes

Pickled mustard greens lend tangy brightness to wok-seared chicken pieces in this bold home-style stir-fry. The sour vegetables cut through the rich bird, building a mouthwatering, appetite-awakening dish that begs for a bowl of steamed rice.

20 minNewEasy Hot Dishes Stir-fry Sour Spicy

Instructions

1
Half a chicken, cut into small pieces, marinate with salt, cooking wine, shredded ginger, soy sauce, pepper, and oil for one hour.
2
Prepare garlic cloves, Sichuan peppercorns, and red chili segments.
3
Prepare the pickled peppers and cut them into sections.
4
Pickled ginger, cut into thin strips.
5
Pickled radish slices, pickled cabbage cut into sections.
6
Heat the oil, then add ginger slices and chicken pieces and stir-fry.
7
Stir-fry directly until it releases oil and shrinks, then scoop out.
8
Leave some oil in the pan, add the pickled vegetables and garlic pieces, and stir-fry.
9
Pour in the stir-fried chicken, pickled chili, and shredded pickled ginger, then add oyster sauce and soy sauce.
10
Pour in boiling water and let it simmer, cook until the water is dry, add chopped green onions, and it’s ready to serve!
11
A sour and spicy appetizer dish is already cooked and served! I could eat three bowls of rice straight away!