Douchi is a very important condiment in Guangdong. Cantonese people usually use lobster sauce to make ribs, ducks, chickens or fish. It can be said that Douchi can be used with most meat dishes in Guangdong, and it has a strong flavor and excellent taste, and has always been popular.
There are some very famous home-cooked dishes in Cantonese cuisine, such as chicken feet in sauce, ribs in sauce, and lobster sauce fish. The most important seasoning is fermented soybean. Without lobster sauce, these dishes lose their taste and soul.
Recently, the price of pork has risen, while the price of chicken is relatively stable, so we eat too much chicken, and our family is tired of eating chicken. There is no alternative but to change the way we eat chicken.
Today, this braised chicken with lobster sauce is not difficult to cook, and it has a strong flavor. It is tender and smooth in the mouth and tastes the best. If you like it, you might as well collect it first and try it sometime.
Braised chicken with black bean sauce
Ingredients: chicken, lobster sauce, green pepper, ginger and garlic.
Seasoning: soy sauce, oyster sauce, cooking wine, salt, pepper, peanut oil, raw flour and water starch.
Detailed practice
1. Clean the chicken, drain the water, then add a spoonful of soy sauce, a spoonful of oyster sauce, a little cooking wine, half a spoonful of salt, a little pepper and a little peanut oil, stir well and marinate for 30 minutes.
2. Slice half ginger, half Jiang Mo, garlic and green pepper.
3. Put a little peanut oil in the pot, add Jiang Mo and minced garlic, and stir-fry. After the fragrance comes out, add lobster sauce and stir-fry slowly until fragrant. After the fragrance comes out, you can take it out of the pot and put it on a plate for later use. If you have time, you can steam the lobster sauce for 30 minutes. Why steam it? Because if steamed, Douchi will soften and taste more fragrant. Of course, it is ok not to steam.
4. Put half of the prepared lobster sauce into the chicken and stir well. Finally, add a proper amount of raw flour and stir evenly for later use. Adding some raw flour can make the chicken taste more tender and smooth.
5. Take a casserole, pour peanut oil, then add ginger and stir fry. Finally, put the cut green pepper at the bottom and pour the marinated chicken into the casserole.
6. Pour the other half of lobster sauce on the chicken, then cover the pot cover, pour a little carved wine along the edge of the pot cover (cooking wine is also acceptable), and the cooking wine will seep into the pot, and finally simmer for 15 minutes.
7. Time is up. Open the lid. If there is a lot of soup, you can turn on the fire to collect the juice, then pour in the right amount of water starch, and finally stir it with chopsticks, and you can cook.
8. Eat chicken while it is hot. It tastes very good. It's tender, smooth and fragrant. The children like it very much. Most of it went into the children's mouths, but I didn't eat a few pieces.