Chicken with black bean sauce
Overview
How to cook Chicken with black bean sauce at home
Tags
Ingredients
Steps
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Wash the chicken and marinate it with a small amount of salt for 15 to 20 minutes.
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Put the marinated chicken into the pot, add water to cover the whole chicken, add green onions, ginger slices, cooking wine, and an appropriate amount of salt, and cook over high heat. After the water boils, skim off the blood and water foam on the surface.
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After boiling over high heat, continue to cook for about 10 minutes (the time will depend on the size of the chicken you bought, here we used half a chicken weighing more than two kilograms). After 10 minutes, cover the pot, turn off the heat, and continue to simmer for 10 to 15 minutes. Let the high temperature simmer the chicken thoroughly, so that the chicken will not be overcooked.
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Prepare a large soup bowl, add cold water, put ice cubes in it, and put the stuffed chicken into the ice water. The purpose is to make the chicken skin more elastic and taste better. You can use it as a dipping sauce when the chicken is cold.
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Cut the prepared garlic cloves into minced garlic, pour cooking oil into the wok, heat until slightly hot, add chili sauce, minced garlic, tempeh, and Sichuan peppercorns in the oil and stir-fry until fragrant, then add light soy sauce and steamed fish tempeh, add an appropriate amount of salt and sugar, stir-fry twice, add a small amount of water, boil once and turn off the heat. (Please note that when making dipping sauce, use low heat to avoid burning the bottom)
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Take out the cooled chicken and drain the water, cut it into pieces and place it on a plate. After the dipping sauce has cooled, pour it on the cut pieces, then sprinkle with some chopped green onion or coriander, OK, done~
