Pickled cabbageChicken thighRice bowlThe ingredients:Leg of chicken1 piece, spicyNapa cabbage50 grams,RiceHalf a small bowl of spicy kimchi sauce, 1 green onion, gingerA small piece, cornstarch 1 teaspoon, large green onion, cooking wine 1 teaspoon,Soy sauce 15 grams,Black pepper powder,Moonlight cuisineSpicy Pickled Cabbage Chicken Rice Bowl Method1. Soak the chicken thigh in clear water for more than half an hour to remove the blood water, then wash it clean.Blood

2. Use scissors to cut around the joints of the chicken leg to separate the meat and skin from the bone, then use a knife to cut the chicken leg longitudinally on the side with less skin coverage. With your hands, you can easily separate the chicken bones from the meat. The separated chicken leg meat is uneven in thickness and shape; use a knife to slice the thicker parts flat into continuous large pieces.

3. Chop the chicken meat horizontally first, then turn it slightly and chop again in another direction, being gentle without applying too much force so that the meat does not go through or break the skin. This treatment allows for easy absorption of flavors.Blood4. Divide the processed chicken leg into small pieces and marinate them in the marinade (marinade: cooking wine, soy sauce,

Black pepper

powder, oyster sauce). Marinate both sides until fully coated for more than 10 minutes.

5. Cut the spicy kimchi into small pieces and prepare the spicy kimchi soup.Black pepper6. Heat a wok with oil, divide the marinated chicken leg in half to remove the marinade, skin side down, and fry over low heat until colored, then flip it and color the other side as well.

7. Move the fried chicken legs to one side of the wok, then stir-fry the chopped green onions and spicy kimchi over low heat until fragrant. Strain out the marinade from step 4 and add it to the pan with some extra water, place the fried chicken legs in the soup, bring to a boil over high heat,

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7. Reduce heat, simmer for 10 minutes, remove the cooked chicken legs, slice them into strips, and arrange on top of the rice in the dish.Fire8. Mix 1 teaspoon of cornstarch with three times its volume of water to make a slurry. Pour this into the remaining soup in the pan, cook until slightly thickened, then pour it over the rice along with the chicken strips.

Mix 1 teaspoon of dry starch with 3 times the water in a small bowl to make water starch, pour it into the remaining sauce in the pot and cook until slightly thickened. Pour over the rice.