Braised Chicken and Dried Tofu
Overview
It's the Mid-Autumn Festival, so I specially bought a chicken and prepared to make a delicious chicken dish. Compared with the foreign chicken in the supermarket, the bones of the Chinese chicken are harder, the meat is tighter, and the taste is more fragrant. Of course, it takes longer to cook! The iron cauldron rice cooker does not have a special stewing function, but I used its steaming function and still made stewed chicken with a delicious meaty flavor. In addition, I added a piece of smoked dried tofu and stewed it together. This way, the dried tofu can not only absorb the chicken flavor well, but also add more nutrients to the dish. This chicken is so big, nearly three kilograms. After cutting it into small pieces, I only used half of it to stew, and the remaining half to make soup. Eat two for one chicken.
Tags
Ingredients
Steps
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Wash the chicken inside and out and remove any stray hairs
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Cut into small pieces and wash with water
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Put the oil inside the chicken belly in a pan, stir-fry over low heat to remove the oil
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Put the chicken pieces into the pot and stir-fry
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After the skin shrinks, pour in cooking wine and continue to stir-fry, then pour in soy sauce, salt, and add ginger slices, garlic, and star anise
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Dried and smoked tofu cut into small pieces
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Pour the fried chicken pieces into the inner pot of the iron kettle, then pour the dried tofu into the pot, heat the water to cover the chicken pieces
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Put the inner pot into the rice cooker, select the "steaming" function, set the timer for 1 hour, activate the start button, and the iron cauldron rice cooker starts working
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When the time is up, open the lid of the pot and the aroma will be fragrant
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Very fragrant
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Drooling
