Pickled Cucumber


We use Chunyan No.108 species of cucumber , after 90 days of fermentation with sea salt and soy sauce .

This is an agricultural product with Taiwanese flavor, a traditional product in the market . It tastes delicious, light , a little bit sweet and available for all consumers to go with staple food, or as a seasoning to fry with meat , it will taste unique if you stew with chicken . It also can be served with porridge or steamed bun for breakfast, night snack, and dinner.


Crispy Cucumber Stewed Chicken Soup

 

Ingredients

Chicken
 
half
Ginger slices
 
4~5 slices
Hwa Nan chili PICKLED CUCUMBER Canned
 
2/3 bottle

 

Seasoning

Rice wine
 
3 tablespoons
Water
 
1 cup

 

 

Methods

  1. The chicken is blanched and cleaned for later use.
  2. Prepare a pot of soup, put all the ingredients and 3 tablespoons of rice wine, and add water to cover all the ingredients.
  3. Put 1 meter cup of water in the electric cooker, then put it in the stewing, the power button jumps up and then simmer a little.