What's the trick to make Cantonese-style braised chicken with yuba to make the meat tender and juicy and fragrant? Chicken is rich in protein and nutritious. An indispensable dish for Chinese New Year or festivals. Compared with northern areas, Cantonese people prefer to eat chicken. Moreover, Cantonese people tend to make light-flavored chicken. For example, the famous Guangdong white-cut chicken, soy sauce 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.

The taste of yuba is different, and the beans are fragrant, which is widely favored by consumers. Now make a delicious Cantonese braised chicken with yuba and chicken. Chicken digests and absorbs the aroma of yuba, and yuba absorbs the aroma of chicken. Friends who like it can try it themselves.

Food: a whole free-range chicken, yuba 100g, one piece of ginger, two onions, one fragrant lai, more than half of onions, soy sauce, appropriate amount of sugar, appropriate amount of chicken essence, appropriate amount of rice wine, salt and edible oil;

Step 1: Peel and slice the ginger, cut the onion into strips, separate the green grass from the onion root, clean the fragrant lai, shred the top of the head, and shred the onion. Cut the yuba into 5cm long sections with scissors, soak it in clear water for a few minutes, and drain it. Clean up the chicken, cut it into pieces and put it on a plate for later use. Add a proper amount of rice wine to chicken, add ginger slices and two onion roots; Add a spoonful of salt and sugar, two spoonfuls of soy sauce and oil consumption, a little chicken essence and soy sauce and stir well by hand. Then add a spoonful of cooking oil, gently stir and marinate for 20 minutes until the oil is 40% hot, turn to low heat, fry yuba for 15 seconds, pick it up and soak it in clear water.

Step 2: Heat the stone pot with proper amount of oil, add ginger slices and onion roots and stir-fry until fragrant, then add onion and turn off the heat. Scrape the onion, put the green grass to scrape the pickled chicken, put it in a stone pot and scrape it evenly, then pour in the marinade. After the fire boils, turn to low heat, pour two spoonfuls of rice wine into the stone pot, cover the pot and stew for 6 minutes. After six minutes, add the fried yuba, add a spoonful of soy sauce and a little sugar, and roll the yuba and chicken evenly with a spoon. Turn to medium heat, stew for 3 to 5 minutes, sprinkle with fragrant lai and serve.

Summary of professional technology: when cutting chicken, you must cut it one knife at a time, otherwise some chicken pieces will be cut, which will endanger the later production. Fried yuba is easy to paste, so be careful not to control the temperature too high. It's not easy to fry. You must be shallow when you can put yuba into raw braised chicken with pickles. When stewing, it is easy to digest and absorb the salty taste and become salty. Just put the yuba in the back and add a little soy sauce and sugar.