This is a great recipe from Spice and Pans. Easy to make, super tasty, and uses up an awkward ingredient in the pantry.
Ingredients
1kg of chicken (parts or drumstick or whatever you like)
1 to 2 cubes to make 1 flat tsbp of fermented red tofu and 1 tsp of liquid
1 tbsp hoisin sauce
1 tbsp oyster sauce
1 tbsp light soya sauce
2 tbsp Chinese cooking wine
2 tbsp cornstarch
3 bowls of water
thumb size of ginger, julienned
5 cloves of garlic, smashed and minced
2 tbsp cornstarch + 2 tbsp water as cornstarch slurry
2 stalks spring onions (optional) for garnish
Optional: wood ear fungus, soaked shitake mushroom, sliced bamboo, canned straw mushrooms, baby sweet corn
Method
1. Marinate the chicken with all the ingredients, except the aromatics and water, for at least 2 hours.
2. Add some to a pot and fry the ginger and garlic till fragrant.
3. Briefly fry the chicken to brown it. Add the water to the marinated pot to rinse it out and act as the sauce.
4. Add any optional vegetables if using.
5. Cook for 20 to 25 minutes until cooked. I used the IP so this took only 10 minutes on Poultry setting with 5 minutes natural release.
6. Add the cornstarch slurry to thicken the sauce. Serve immediately with spring onion garnish.
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