Bought four lettuce, half stew and half pickled, meat and vegetables really match, the recipe for pickled lettuce will be written in another article ~
Ingredients: 2 lettuce, 1 box of chicken thighs, 1 box of tender tofu, 2 tsp master cook, 1 tsp salt, 4 slices of ginger, some white pepper, 15ml rice wine, sesame oil as desired
1. Lettuce leaves are treated separately from stems. Scrape off the skin with a planer, cut the hob into chunks (too small pieces are fragile) and cut the young leaves after washing because I bought a total of 4 lettuce, so I put the head and tail hob, leaving a pickle in the middle, this part is at my own discretion~
2, chicken thighs and ginger slices first go down to stew soup, if you use a better chicken, salt seasoning is very delicious, but American chicken needs a little more effort, lettuce is overcooked and easy to rot, in order to maintain the taste can wait for other dishes to be done similarly, leave the last 10-15 minutes before putting it.
3. Add salt, pepper, rice wine, master chef (or other umami agent) to taste, and finally add diced tofu, lettuce leaves, and drizzle with sesame oil! The first picture is the first version made with Qingjiang cuisine, but the flavor is too heavy, so the improved version only puts lettuce.
Uncle tips
1. If you feel that the taste is not enough or want to change the taste after drinking the second bowl, adding a little yuzu pepper to the bowl is a great choice! The fragrance of yuzu and lettuce go well with chicken.
2. Chicken can also be dipped in citrus vinegar (ポン酢) + Japanese soy sauce to ensure that it is degreasy and taste-reinforcing.