Braised Chicken with Bean Curd and Black Bean Sauce

Overview

I made a dish to go with the newly bought Tagine pot. I used the frozen chicken in the refrigerator, the remaining half of potatoes and 1 Shanghai green. Unexpectedly, it was a success the first time and it was delicious. Recently, the taste is light, and the non-spicy vegetable peppers used for red peppers are mainly for color matching. In fact, adding dried red peppers should be more delicious.

Tags

• hot dishes
• chicken
• cooking wine
• garlic
• green onions
• light soy sauce
• potatoes
• shanghai qing
• sugar
• tempeh
• fermented bean curd
• ginger
• red pepper
• salt

Ingredients

Steps

1. 1 Take out the chicken and defrost it the night before. Cut it into pieces in the morning. Soak the Liuyang black bean until soft and set aside. Prepare all the ingredients

   

2. 2 Shred the ginger, slice the garlic, and cut the red pepper and green onions diagonally into sections

   

3. 3 Add light soy sauce and cooking wine to the chicken, add bean curd, onion, ginger, garlic, red pepper, and a little sugar

   

4. 4 Mix all the seasonings and marinate for more than 4 hours to absorb the flavor.

   

5. 5 Wash Shanghai greens, wash and slice potatoes.

   

6. 6 Brush the tagine pan with a little oil. In fact, tagine cooking does not require oil. The heat in the pot is used to burn out the water in the vegetables into soup, and then the vegetables are simmered. But as a Hunanese, I really can’t do it without eating oil at all. . . .

   

7. 7 Place green vegetables and potato slices on the bottom of the pot

   

8. 8 Top with marinated chicken

   

9. 9 Turn on the heat, let it boil for 1 minute, then turn off the heat and simmer for a few minutes.

   

10. 10 After 10 minutes, open the lid and the black soy meat will be fragrant and ready to eat.

    

11. 11 You're also very good-looking, right? ^_^