How to Make Delicious Braised Chicken with Beancurd Sticks and Shiitake Mushrooms: A Step-by-Step Guide
Q: Can I use fresh shiitake mushrooms instead of dried ones?
A: Yes, fresh shiitake mushrooms can be used, but the flavor may differ slightly from using dried ones.
Q: How long should I marinate the chicken?
A: Marinate the chicken for at least 30 minutes to ensure it absorbs the flavors.
Q: Is it necessary to use chicken essence?
A: Chicken essence is optional and can be omitted or replaced with a pinch of salt or chicken stock powder for flavor enhancement.
Braised Chicken with Beancurd Sticks and Shiitake Mushrooms
Notes
Ingredients:
1/2 Chicken
3 Beancurd Sticks
7 Dried Shiitake Mushrooms
1 Small Onion
1/2 Large Spring Onion
1/2 Garlic Bulb
6 slices of Ginger
5g Fermented Black Beans (Douchi)
Marinade for Chicken:
1.5g Salt
1/2 tbsp Sugar
1 tbsp Cooking Wine
A pinch of White Pepper Powder
1/2 tbsp Cornstarch
Sauce:
1.5 tbsp Oyster Sauce
2 tbsp Soy Sauce
0.5 tsp Chicken Essence
Instructions:
Prepare the ingredients. Soak beancurd sticks in water.
Soak dried shiitake mushrooms and beancurd sticks in water.
Clean the chicken and chop it into small pieces, then marinate with the chicken marinade ingredients.
Mix well and set aside.
Wash and chop the other ingredients.
After the beancurd sticks are soft, cut them into pieces.
Heat oil in a pan.
Add the marinated chicken.
Fry the chicken until both sides are golden brown.
Move the chicken to the side of the pan, leaving the oil in the center. Add all ingredients except beancurd sticks to the oil and stir-fry until fragrant.
Stir-fry everything in the pan for 3 minutes.
Add oyster sauce and soy sauce, and stir-fry evenly.
Fry until all ingredients are well coated with the sauce.
Add an appropriate amount of warm water, just enough to cover the ingredients, and cook on medium heat for 10 minutes.
Add the beancurd sticks and continue to simmer for 5 minutes.
Simmer until the liquid is reduced to a quarter, taste and adjust the seasoning if necessary, then add chicken essence.