Chicken Sauce Back Marinated Dry

Name: Chicken Sauce Back Marinated Dry
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Soybean Soup; 1 piece Chicken breast; 50g Soy sprouts; Some parsley; 2g White pepper; 2g salt; 3g ginger; 5g Green onions; 1 tbsp Chopped pepper

by Little Ai Chef

5.0 (1)

Favorite

2

Difficulty

Normal

Time

30m

Serving

2

This dish is a famous dish in Nanjing. Nanjing has a long history and there are many kinds of snacks. Even this ordinary dish is said to be tinged with history.
Legend is the favorite dish of Emperor Zhu Yuanzhang. "

Ingredients

Chicken Sauce Back Marinated Dry

1. Prepare materials.

2. Put the chicken breast in the water, add ginger, green onions, and cooking wine and cook for later use.

3. Remove the cooked chicken breasts and tear them into shredded chicken for later use.

4. Cut the soaked soybeans into slices, add water to the boiling pot to blanch the soaked soybeans.

5. In another pot, add chicken broth, salt, ginger slices, and green onions to a boil.

6. Put the drained oil soak into the chicken broth, boil on high heat and turn to low heat, and simmer slowly.

7. Add the cleaned soybean sprouts and continue cooking.

8. Prepare ground coriander and chop chili.

9. Sprinkle pepper, coriander, chopped chili, and shredded chicken before serving.

Tips:
1. The salt in the chicken soup should be moderate, and the chopped pepper is also salty.
2. High-quality bean foam is golden in color, fragrant, thin-skinned, hollow, elastic, and honeycomb-shaped inside.
3. You'd better cut the soy bean paste into slices for easy taste.