Braised Chicken with Tofu and Fungus

Name: Braised Chicken with Tofu and Fungus
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g North Tofu; 25g Fungus; 2 pcs Chicken leg; 4 slices ginger; 2 cloves garlic; 2s shallot; 2 tablespoons Soy sauce; 1 tablespoon Oyster sauce; 1g salt; 1g Chicken Bouillon Powder; 2g pepper

by One degree below zero 0511

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Braised Chicken with Tofu and Fungus

1. Soak the fungus in clean water half an hour in advance.

2. Cut the chicken thighs into small pieces, add cornstarch, pepper, light soy sauce, and peanut oil, and marinate for ten minutes.

3. Cut the northern tofu into small cubes.

4. Cut green onion, ginger, garlic, soaked fungus into small pieces.

5. The ginger and garlic slices are sautéed in a pot over low heat until fragrant.

6. Stir fry the chicken thighs a few more times.

7. Put the tofu and fungus into the pot.

8. Add appropriate amount of water, light soy sauce, and oyster sauce to the pot at one time. Bring to a boil, cover and simmer for 8 minutes.

9. Finally, add a little salt and chicken essence, and add the scallions.

10. Finished picture.

Tips:
1. After the chicken thigh is processed, add the ingredients and marinate for ten minutes, and add a little pepper to increase the aroma and remove the fishy.
2. The light soy sauce and oyster sauce added in the braising process have a salty taste, so the final amount of salt is only a little bit.