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Braised Chicken with Beancurd Sticks and Shiitake Mushrooms

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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:
  1. Prepare the ingredients. Soak beancurd sticks in water.
  2. Soak dried shiitake mushrooms and beancurd sticks in water.
  3. Clean the chicken and chop it into small pieces, then marinate with the chicken marinade ingredients.
  4. Mix well and set aside.
  5. Wash and chop the other ingredients.
  6. After the beancurd sticks are soft, cut them into pieces.
  7. Heat oil in a pan.
  8. Add the marinated chicken.
  9. Fry the chicken until both sides are golden brown.
  10. 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.
  11. Stir-fry everything in the pan for 3 minutes.
  12. Add oyster sauce and soy sauce, and stir-fry evenly.
  13. Fry until all ingredients are well coated with the sauce.
  14. Add an appropriate amount of warm water, just enough to cover the ingredients, and cook on medium heat for 10 minutes.
  15. Add the beancurd sticks and continue to simmer for 5 minutes.
  16. Simmer until the liquid is reduced to a quarter, taste and adjust the seasoning if necessary, then add chicken essence.
Nutrition:
  • Rich in protein from chicken and beancurd sticks.
  • Contains vitamins and minerals from mushrooms and vegetables.
  • Can be high in sodium; adjust soy sauce and salt accordingly for a healthier option.