Tujia-Style Pickled Vegetable Chicken

Tujia-Style Pickled Vegetable Chicken

　　Clean and butcher a young chicken, removing the head, claws, and 0, then cut the bone-in meat into 3cm cubes.

　　Slice the pickled vegetables into 3cm lengths. Wash and finely chop the scallions.

　　Heat oil in a wok over medium heat until it reaches about 150°C (when you place your palm above the wok, you can feel rising warmth). Add the ginger slices and stir-fry until fragrant, then add the small chicken cubes. Stir-fry until all the moisture from the chicken has evaporated and the meat is lightly browned.

　　Pour in the Shaoxing wine, then add salt, chili bean paste, and the sliced pickled vegetables. Stir-fry for about 3 minutes.

　　Pour water into the wok, bring to a boil over high heat, then reduce to medium heat and simmer until most of the liquid has evaporated (about 20 minutes).

　　Finally, season the mixture with white pepper and chicken bouillon powder, stir well, and sprinkle with chopped scallions before serving.