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Chicken has high protein content and rich nutritional value. Popular among the public, it is an essential dish for holidays. Compared with the north, Cantonese prefer to eat chicken. And Cantonese people tend to cook chicken lightly. For example, the famous Guangdong white-cut chicken, sauce-fried chicken, ginger and onion chicken and so on. Yuba, also known as tofu, is a traditional bean food, which is rich in protein and nutrients. Yuba has a unique taste and rich bean flavor, which is deeply loved by the public. Now make a delicious Cantonese braised chicken with yuba and chicken. Chicken absorbs the flavor of yuba, and yuba absorbs the flavor of chicken. Friends who like it can try it themselves.

Ingredients: half a chicken, 100g yuba, one ginger, two onions, one coriander, half an onion, soy sauce, soy sauce, appropriate amount of sugar, appropriate amount of chicken powder, cooking wine, salt and peanut oil.

Exercise:

1, peel and slice ginger, cut onion into sections, separate onion from white, wash coriander, cut the head into small pieces and shred onion.

2. Cut the yuba into 5cm-long sections with scissors, soak them in clear water for a few minutes, and then take them out and drain them.

3. Wash the chicken, chop it into pieces and put it on a plate for later use.

4. Add a proper amount of cooking wine to the chicken, add ginger slices and two onions; Add a spoonful of salt and sugar, two spoonfuls of soy sauce and oyster sauce, a small amount of chicken essence powder and soy sauce and stir well by hand. Then add a spoonful of peanut oil, gently stir and marinate for 20 minutes.

5. Heat the oil in the pot to 40% heat, reduce the heat, fry the yuba for 15 seconds, take it out and soak it in clear water. Remove the dry control water before stewing.

6, put the right amount of oil in the casserole to heat, add ginger slices and onions, stir fry, then add onions and turn off the fire. Smooth the onion and add the shallots to smooth it.

7. Spread the marinated chicken evenly in the casserole and pour in the marinade. After the fire boils, turn to low heat, pour two spoonfuls of cooking wine into the casserole, cover the lid and stew for 6 minutes.

8. After six minutes, add the fried yuba, add a spoonful of soy sauce and a little sugar, and turn the yuba and chicken evenly with a spoon. Turn to medium-high heat and simmer for 3 to 5 minutes. Sprinkle with parsley and serve.

Technical summary:

1. Cut the chicken with a knife, or there will be a lot of chicken pieces when chopping, which will affect the later products.

2, fried yuba is easy to coke, so pay attention to control the oil temperature not to be too high. If you can't fry, you can directly put the yuba into the raw stew.

3. When marinating chicken, it should be a little light. It is easy to absorb salty taste when simmering, and then add yuba with soy sauce and sugar.