Stir-fried local chicken with fermented bean curd and potatoes
Overview
Fermented bean curd is an appetizer and a magical condiment. Potato-roasted chicken nuggets are very common, but adding a little fermented bean curd juice can give you a different flavor.
Tags
Ingredients
Steps
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It is best to use native chicken, which will have a chewy texture when fried, especially the chicken skin will be particularly delicious. Cut chicken and potatoes into cubes, chop green onions, and slice ginger. Material proportions are shown in the figure.
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Heat the oil in a hot pan and stir-fry the ginger slices and chicken pieces until they change color. Add salt and continue to stir-fry until the water dries up.
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When the chicken pieces change color, add the potatoes and stir-fry until the potatoes are half cooked.
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Add cooking wine until half of the ingredients are covered (you can also use half cooking wine + half water), and bring to a boil over high heat. Add a small spoonful of fermented bean curd juice, then reduce the heat to low and simmer until the potatoes are fully cooked.
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After the potatoes are fully cooked, open the lid and turn to high heat and stir-fry until the soup dries up (you can leave some if you like to mix it with rice). Sprinkle in minced green onions and stir-fry a few times before serving.
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Remove from pan and plate.
