Chicken Legs and Roasted Bean Curd

Chicken Legs and Roasted Bean Curd

Overview

Yuba, also known as bean curd skin or tofu skin, is a thin film solidified on the surface of boiled soy milk. It can be eaten fresh or dried. Yuba is a traditional food that people love very much. It has a strong bean flavor and a unique taste that other soy products do not have. Bean curd has a good brain-building effect and can prevent the occurrence of Alzheimer's disease. This is because the glutamic acid content in yuba is very high, 2 to 5 times that of other legumes or animal foods, and glutamic acid plays an important role in brain activity. In addition, the phospholipids contained in yuba can also reduce blood cholesterol levels and prevent hyperlipidemia and arteriosclerosis.

Tags

Ingredients

Steps

  1. Remove the bones from the chicken thighs and cut into small pieces. Cut green onion into sections and pat ginger into pieces.

    Chicken Legs and Roasted Bean Curd step 1

  2. Heat the wok, pour in oil and heat, add ginger and green onions and stir-fry until fragrant.

    Chicken Legs and Roasted Bean Curd step 2

  3. Add chicken thighs and stir-fry to dry out the moisture.

    Chicken Legs and Roasted Bean Curd step 3

  4. Pour a bowl of water and boil

    Chicken Legs and Roasted Bean Curd step 4

  5. Reduce heat to low, add soy sauce and a little rock sugar and cook for 20 minutes.

    Chicken Legs and Roasted Bean Curd step 5

  6. Soak the yuba in advance and then cut into small pieces.

    Chicken Legs and Roasted Bean Curd step 6

  7. After the chicken legs are cooked and the juice has reduced slightly, add the yuba and cook for five minutes.

    Chicken Legs and Roasted Bean Curd step 7

  8. Add appropriate amount of salt and stir-fry evenly before serving.

    Chicken Legs and Roasted Bean Curd step 8