The ancients said: "Boiled beans are used as soup, and soaked beans are used as juice." ”TempehAs a condiment, it has a wide range of applications. The history of its use dates back to the Spring and Autumn Period and the Warring States Period, whenBlack beansIt is the main raw material. Black beansAbundantHigh-quality protein, edibleBlack beansIt has a maintenance effect on the hair and kidneys. Paired with chicken, it becomes a classic Cantonese dish. This article will introduce oneDeliciousThe gold medal shallotsTempehHow to make chicken. This dish does not need to blanch the chicken in advance, it only needs to be properly soaked, soaked in water, and changed the water frequently in the middle until the water for soaking the meat is relatively clear. Through the process of marinating and cooking, the chicken has a smooth and tender taste, rich aroma, delicious flavor, and is not greasy at all. Below, the production process and some cooking tips will be explained in detail.
1.Ingredients: This gold medal shallotTempehThe ingredients of the chicken are: sugarOyster sauceCornstarch, green onions,Tempeh, largeChicken thighs, egg yolk,Cooking wine, light soy sauce,GingerGarlicwithPeanut oil
2.Prepare the chicken: mix four largeChicken thighsRinse well and chop into sizes suitable for servingChicken thighsBlock spare.
3.Cured chicken: willChicken thighsPut the pieces in a small bowl and add an appropriate amountCooking wineand light soy sauce, then add an appropriate amountCornstarchor starch, and finally add an egg yolk. useGlovesStir well and place in the refrigerator to marinate for 5 to 10 minutes.
4.PreparationSeasoning: WillGinger, green onions andGarlicWash and peel, cut into green onion slices and ginger and garlic slices for later use.
5.Frying ingredients: Heat an appropriate amount in a panPeanut oilWhen heated to 70% hot, stir-fry the chopped ginger and garlic slices and green onions. Fry until golden brown, remove and set aside.
6.Fry the chicken: Place in the panShallot oilContinue to heat and pour in the marinadeChicken thighsMeat. Fry over low heat until golden brown.
7.To taste: Add an appropriate amount in turnCooking wine, light soy sauce andOyster sauceSeason to taste. Add an appropriate amount againTempehand a spoonful of sugar for freshness. Continue stir-frying evenly.
8.Stir-fry well: Stir-fry all the ingredients and seasonings, then add the ingredients that were fried earlier to the pan and mix well.
9.Stew: Add an appropriate amount of warm water, cover and simmer over medium-low heat until the soup thickens. Finally, turn to high heat to reduce the juice.
10.Finish the dish: Sprinkle some before cookingFinely chopped green onionsAs a garnish, enjoy immediately. The chicken is full of broth, smooth and tender in the mouth, and delicious. Preferably withRiceServe together.
1. The oil temperature of the fried ingredients must be moderate, too high will cause the fried paste of the ingredients and affect the taste.
2. When frying the chicken, the heat should be moderate, and fry until golden brown, so that it is crispy on the outside and tender on the inside.
Gold medal shallotsTempehChicken is a dish that is fragrant, tasty, and not greasy at allGastronomy。Marinate the chicken to taste and fry before adding itTempehand othersSeasoningStir-fry and finally simmer properly to thicken the soup and give the chicken flavor. This dish is delicious and has a long aftertaste. Through the process of marinating and cooking, the chicken retains its smooth and tender texture, addedTempehThe fragrance adds a touch of special flavor. This dish is so delicious and fragrant that it is known as the gold medal shallotTempehChicken. It is a rare gem of Cantonese cuisine and a favorite of gourmets. It is recommended that you make some small adjustments according to your own taste to make something that is more in line with your preferencesGastronomy。Enjoy itGastronomyAt the same time, you can also taste the traditional culinary art and ChineseGastronomyCulture. Let's follow the cooking steps of this dish and enjoy a feast of tasting!