Stewed Chicken with Bean Curd
〖Ingredients〗Half chicken, 200G of bean curd stick, one carrot, one piece of ginger, one spoonful of bean paste, 2 spoonfuls of light soy sauce, two green onions, and two star anise , a spoonful of cooking wine and an appropriate amount of five-spice powder.
〖Method〗 Prepare the required materials and wash the chicken in advance and chop it into pieces.
2. Soak the yuba in clean water in advance. It will not break easily if soaked in cold water.
3. Cut the carrot into hob pieces, cut the ginger into small slices, and cut the green onion into sections.
4. Blanch the chicken and add a few peppercorns to remove the fishy smell.
5. Heat oil in a pan, pour in the drained chicken and stir-fry.
6. When the chicken skin turns slightly yellow, set it aside. Add bean paste and stir-fry red oil in the oily area. Add ginger slices, green onions, star anise, cooking wine and light soy sauce and stir-fry until fragrant.
7. Add the carrot cubes and stir-fry quickly until evenly flavored.
8. After adjusting the salt, add an appropriate amount of water (just enough to cover the vegetables), cover the pot and cook for 20 minutes.
9. Add the soaked and drained yuba and continue to simmer for 25 minutes.
10. Simmer until the yuba is soft and rotten, and the juice is reduced over high heat. After the pot is cooked, add some green onions to enhance the color and flavor.
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