The radish vinegar roast chicken, which is worthy of being a famous dish in Jiangsu and Zhejiang, is fragrant but not greasy, with a unique taste, delicious and tender

 Tender and delicious roasted chicken       with radish vinegar

Ingredients: 2 chicken thighs, 15 quail eggs, 1/2 white radish, 1/3 carrot, 2 cloves of garlic, 3 slices of ginger, 1 star anise, 1 tablespoon cooking wine, 3 tablespoons aged vinegar, 2 tablespoons of Yipin fresh soy sauce, a little dark soy sauce, an appropriate amount of pepper, 3~5 rock sugars, an appropriate amount of salt, 0.5 tablespoons of oyster sauce, and an appropriate amount of white sesame seeds

1. Wash the chicken thighs and remove the bones, use a knife to cut along the side of the chicken thigh bone, and then slowly shave the chicken thigh along the bone to easily remove the bone, if you feel that you are more troublesome to deal with, you can also ask the store to help when buying, you can also use chicken breast instead, but the taste is better to use chicken thigh meat

2, Then cut the chicken thighs into small pieces and put them on a plate; White radishes and carrots do not need to be peeled, but also cut into small pieces after washing; Quail eggs can be boiled in a pot under cold water for 5 or 6 minutes, then soaked in a cold pan for a while, and then peeled off the skin for later use; Garlic cut into small pieces 

3. Add a little base oil to the pot, first put in the peeled quail eggs and turn to low heat and fry slowly until the skin is tiger skin-like and set aside 

4. Then put the chicken pieces into the pan, still using low heat and slowly fry until it changes color, during which you should turn it from time to time to prevent it from sticking to the pan 

5. After the chicken pieces are set, add ginger, star anise and garlic to stir-fry until fragrant, then pour 1 tablespoon of cooking wine along the edge of the pot to remove the smell and increase the flavor, and stir-fry a few times 

6. Then cook 3 tablespoons of aged vinegar on the side of the pot and stir-fry several times to make the vinegar more fragrant 

7. Add fresh soy sauce, oyster sauce, salt, pepper and rock sugar and stir-fry evenly 

8. Add white radish, carrots and pre-fried quail eggs and stir-fry well 

9. Add the boiling water that has just passed the dish and stir evenly, turn to medium heat and simmer slowly, in order to facilitate the volatilization of acetic acid, it is best not to cover the lid and simmer 

10. Cook over medium heat until the tablespoon is thick, then turn to high heat to dry the soup 

11, this fragrant and delicious radish vinegar roasted chicken nuggets is ready, put it on the plate and then sprinkle white sesame seeds and serve it on the table to taste with your family, The taste is tender and smooth, and the matching white radish perfectly absorbs the fat of the chicken and becomes more delicious, so that the chicken nuggets taste fragrant and not greasy, suitable for people of all ages

 Tips:

1. The aged vinegar should be poured from the edge of the pot, so that the aroma of the vinegar will be fully stimulated.

2. It is best not to cover the lid when stewing, which is conducive to the volatilization of acetic acid and makes the vinegar fragrance softer.

3. The matching vegetables can be replaced with other favorite vegetables, such as yams, chestnuts, etc.