Only Five-year-old Huadiao Can Match this Chicken --- Tempeh Huadiao Chicken
1.
Prepare half a chicken.
2.
boil water.
3.
Drench the skin of the chicken with hot water.
4.
After drenching the chicken skin.
5.
Spread light soy sauce on the chicken and let it dry for later use.
6.
Spread ginger slices in another pot.
7.
Get ready for five-year Chen Huadiao.
8.
Pour five-year Chen Huadiao.
9.
The next third bottle is five years old.
10.
Put the dried chicken in the pot.
11.
Drizzle nodded and pumped.
12.
Add the tempeh.
13.
Bring the pot to a boil and turn it to a low heat for 30 minutes. Don't open the lid in the middle. The cooking time depends on the age of the chicken. If it is an old chicken, the time will be longer, and if it is a tender chicken, the time will be shortened.
14.
After being out of the pot, cut the pieces and place them on the plate, and then pour the juice in the pot on the chicken.
Tips:
1. There is no fishy smell when eating.
2. Why use light soy sauce to marinate and dry? One is the flavor, and the other is to dry the water so that the chicken can completely fight the Huadiao in the pot. If it is not dried, the blood will be a bit heavy.
3. Adding tempeh is completely to increase the freshness of the chicken.
4. No salt is added because the saltiness of light soy sauce is enough.
5. The concentrated raw juice is poured on the cut chicken, the deliciousness is unlimited.