Braised Chicken with Bean Curd
Overview
A dish that my family loves very much. The stewed chicken is so crispy that you can even bite the bones. The most surprising thing is the yuba, which absorbs the flavor of chicken soup. It is fresh, fragrant and soft and tastes better than meat. I’d choose carrots as a side dish. Firstly, the colors look good together. Secondly, my older friend’s hands have peeled off recently and he needs to absorb more vitamins. This guy just doesn’t like to eat green vegetables, so simply frying them won’t taste good. Put some carrots in there to soak up the fat from the chicken nuggets and it’s quite fragrant. He will definitely like this.
Tags
Ingredients
Steps
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Prepare the required materials. The chicken has been washed and chopped in advance
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Soak the yuba in clean water in advance. Soaking it in cold water will not break it easily
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Cut the carrot into hob pieces, cut the ginger into small slices, and cut the green onion into sections
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Blanch the chicken and add a few peppercorns to remove the fishy smell
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Heat oil in a pan, add drained chicken and stir-fry
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When the chicken skin is slightly brown, set it aside. Add bean paste and stir-fry until red oil is available. Add ginger slices, green onions, star anise, cooking wine and light soy sauce and stir-fry until fragrant
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Then add the carrot cubes and stir-fry quickly until evenly flavored
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After adjusting the salt, add an appropriate amount of water (just enough to cover the vegetables), cover the pot and simmer for 20 minutes
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Add the soaked and drained yuba and continue to simmer for 25 minutes
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Simmer until the yuba is soft and mushy and the juice is reduced
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After the pot is cooked, add some green onions to enhance the color and flavor
