Kumquat and black bean chicken
Overview
I love to eat kumquats, so every time when kumquats are in season, I always make a dish using kumquats. This time, I only took the peel of the kumquat, added the fragrant black bean sauce, and used it to stew a farm chicken. Since I got an electric stew pot at home, I have become lazy and like steamed and stewed dishes more and more. Today's dish would probably be just as fragrant if it had been stir-fried and then simmered. Since our pot today is an electric stew pot, let’s not fry it...haha The dish is actually very simple, and the preparation is also very simple, but the finished product will make you want to eat it! Stew a cup at night and use it as a bento dish the next day!
Tags
Ingredients
Steps
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Cut the garlic sprouts diagonally into 0.5mm wide sections, mince the garlic and mince the ginger, soak the black beans in 4 tablespoons of water and set aside
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Wash the farm chicken, cut it into small pieces, blanch it in hot water and drain
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Heat 2 tablespoons of oil in a pot, add half of the garlic sprouts, minced garlic, and minced ginger, stir-fry over medium-low heat until slightly charred, then remove with the oil and set aside
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Use a peeling knife to peel off the kumquat peel and chop slightly and set aside
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Put the processed farm chicken into a large stew pot, add the remaining half of the garlic sprouts, minced garlic, minced ginger, tempeh (with water), stir-fried garlic oil and all the seasonings
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Mix well
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Place the large stew pot containing the chicken pieces into the electric stew pot and simmer for 3 hours. (The setting time for meat steaming and stewing is 3 hours. In fact, stewing for two hours is basically enough)
