Braised Chicken with Shacha Sauce and Onion

Name: Braised Chicken with Shacha Sauce and Onion
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g chicken; 1 piece onion; 1 tbsp Shacha sauce; Some salt; Some oil; 1 tbsp Oyster sauce; a little Chicken noodles; Some Plain Water

by Easy to cook

4.9 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

3

I have eaten a lot of white-cut chicken. I will change the recipe tonight. Braise the chicken with shacha sauce and onions. The chicken is infiltrated with the unique aroma of shacha sauce, and the spicy taste of onions is added to remove a lot of the greasy feeling in the chicken skin. . Let the whole dish fragrant, put a piece into your mouth, the more you chew, the more fragrant it gets~

Ingredients

400g Chicken
1 piece Onion
1 tbsp Shacha Sauce
Some Salt

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Some Oil

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1 tbsp Oyster Sauce

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a little Chicken Noodles
Some Plain Water

Braised Chicken with Shacha Sauce and Onion

1. Prepare the ingredients

2. Remove the old skin of the onion, cut the tail and beard, wash and cut into pieces

3. The chicken is chopped up, come back, clean it, and drain the water

4. Heat up a pan, put an appropriate amount of oil, pour in the chicken and stir-fry for a while

5. Stir fry until the chicken skin is curled, the chicken is browned, and the chicken oozes fat

6. At this time, add the shacha sauce

7. Stir fry for about 20 seconds

8. Add oyster sauce

9. Pour the onion and stir fry evenly

10. Add appropriate amount of water, cover the pot, and simmer on high heat

11. Cook until the soup is rich and there is a little bit left, add salt, chicken powder, stir fry and shovel up evenly

Tips:
The chicken is fried first to get the fat and the chicken skin is browned before adding the shacha sauce to stir fry. Adding the shacha sauce too early will cause the bottom to become muddy. If you like spicy food, you can add a little dried chili, which tastes good.