Spicy Chicken with Tempeh
by Not Mr. Chiang
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Wash the chicken and marinate with a small amount of salt for 15-20 minutes.
2. Put the marinated chicken in the pot, add water to cover the whole chicken, add green onions, ginger slices, cooking wine, appropriate amount of salt, and boil on high heat. After the water boils, remove the blood bubbles on the surface.
3. After the fire is boiled, continue to cook for about 10 minutes (depending on the size of the chicken you bought, here is half a chicken that is more than two catties). After 10 minutes, cover the pot, turn off the heat, and continue to suffocate for 10-15 minutes. Let the high temperature simmer the chicken thoroughly so that it will not be cooked.
4. Prepare a large soup bowl, add cold water, put the ice cubes in, and put the stuffed chicken into the ice water. The purpose is to make the chicken skin more elastic and taste better. It can be used as a dip when the chicken is cold.
5. Cut the prepared garlic cloves into minced garlic, pour edible oil into the wok, cook until slightly hot, add chili sauce, minced garlic, tempeh, and pepper in the oil to fry until fragrant, then add light soy sauce and steamed fish soy sauce. Add appropriate amount of salt and sugar, stir fry twice, add a small amount of water, and boil to turn off the heat. (Note that when making dipping sauces, use low heat to avoid mashing the bottom)
6. Take out the cold chicken and drain the water, chop the pieces and place them on the plate. After the dipping sauce cools, pour it on the chopped pieces, then sprinkle some chopped green onion or coriander, OK, done~
Tips:It is best to use three-yellow chicken to make saliva chicken, and the finished product will have better color and taste
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