Thursday, May 30, 2013

[Tony's Creation]Stewed chicken tights in fermented tofu sauce

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(Password): tony

[Prep: 20 minutes | Cook: 30 minutes| Serve: 4 | Calories : 395 per serving ]
.: 簡介 Info:.

Made from quality soybeans, garlic, ginger and sesame seeds, this Chu Hou Paste is a convenient cooking sauce for braising meats and vegetables
.: 材料 Ingredients :. 
1- Chicken thighs, 12 pieces
2- Onion, peeled, cut into pieces, diced
3- Thin garlic slices, 1/4 cup
4- 2 shallot, peeled, sliced
5- Ginger slices, 3 pieces
6- Sesame oil, 1/2 tsp

7- 1/2 cup of hot water
8- Corn starch mixture - 2 tbsp of corn starch + 1 tbsp of cold water
9- Water chestnut slices (cane), 10 pieces
10- Dried shitake mushroom, soaked, stemmed, about 10 pieces
11- Fried bean curd stick, halved, soaked, 5 sticks

.: 汁料 Seasoning :.

1- Sugar, 1/2 tsp
2- fermented red tofu, 2 blocks
3- Chinese cooking wine (Shaxin), 3 tbsp
4- Sesame oil, 1/2 tsp

5- fish sauce, 1/2 tsp
6- Chu Hou sauce, 1 tbsp

.: 做法 Directions :.
Step 1:

Marinade the chicken with "Tony's Marinade Method" for 30 minutes. Heat the non-sticky pan with 1/2 tbsp of oil over medium-high heat until hot. Pan-fry the chicken until all sides are brown (about 1 minute and half for each side). Put it in a sieve over a bowl and put it aside.  Mix 1 tbsp of cornstarch with the mushroom. Rinse it under the cold water until the mushroom is clean. Dry the mushroom well with the paper. Heat the pan with 1/2 tbsp of oil over medium-high heat until hot. Pan-fry the mushroom each side for 2 minutes. Put it aside.

Step 2:

Clean and dry the pan well. Heat it again with 1/2 tbsp of oil over high heat until hot. Add in the garlic, ginger, shallot, and onion with 1/3 tsp of salt. Stir-fry the ingredients until the onion is soft (about 2-3 minutes). Add in the mushroom and mix it well minutes.

Step 3:
Add in the sauce mixture, water chestnut, chicken, bean curd sticks and hot water.  Mix it well and bring it to boil.  Turn the heat to medium-low.   Cover and simmer for 10 minutes.  Add some corn starch mixture to thicken the sauce. Dish it up and serve it hot.

.: 小貼士 Cook's notes :.
1- Corn starch can remove the stink and the dirt on the mushroom that is usually hard to remove.
2- Use a knife cut through chicken thighs. It will make it easier to cook through
3- Be aware the sauce dries out during simmering.  Add hot some water if necessary.
4- Soak the garlic slices for 1-2 minutes.  It will make it easier to manage when pan-frying them

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