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[Prep: 20 minutes | Cook: 30 minutes| Serve: 4 | Calories : 395 per serving ]
Made from quality soybeans, garlic, ginger and sesame seeds, this Chu Hou Paste is a convenient cooking sauce for braising meats and vegetables
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 :.
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.
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.
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 :.
2- Use a knife cut through chicken thighs. It will make it easier to cook through
4- Soak the garlic slices for 1-2 minutes. It will make it easier to manage when pan-frying them
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