Braised chicken with iron

Practice of iron braised chicken: the chicken breast with bones and wings is cooked in a sauce pan, taken out and cooled, split in the middle with a knife, and then patted with a knife. Wash the lettuce selectively. Boil the purple radish with the skin, peel off the skin, cut it into diamond-shaped pieces with a thickness of one minute, and soak it in a container with white sugar and rice vinegar for later use. Put the wok on a strong fire, stir-fry peanut oil (15g) and chicken breast, then add Shaoxing wine, monosodium glutamate and soup stock. After stir-frying, shovel it out with a shovel and put it on one end of the plate, pour the remaining juice in the spoon, put several leaves of lettuce on the other end of the plate, and put purple radish slices on each leaf of lettuce.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)