Braised Chicken with Bean Curd

Overview

How to cook Braised Chicken with Bean Curd at home

Unpack the yuba and wash it.
Cut into small pieces and soak in water.
Wash the chicken and cut it into pieces, peel and cut the carrots into hob pieces, peel and cut the ginger into slices, wash and cut the green onions into small pieces and set aside.
Wash the peppers and cut them diagonally into sections.
Blanch the chicken in a pot and add a few peppercorns to remove the fishy smell.
Drain and set aside for later use.
Heat oil in hot pan and stir-fry.
Stir-fry until slightly browned, set aside, add garlic and black bean paste and stir-fry evenly, then add cooking wine, ginger slices, green onions, star anise, and stir-fry together.
Add carrot cubes and stir-fry together.
Add an appropriate amount of salt, sugar, and water to cover all the vegetables. Bring to a boil over high heat, then reduce to low heat and simmer for about 20 minutes.
Add the drained yuba and simmer for about 20 minutes.
Add the chopped chili segments, season with final seasoning, and reduce the juice over high heat.
Add chicken essence and collect the water.
Finished product.