Stir-fried Chicken Mixed with Soy Sauce and Cowpea
1.
Wash the chicken gizzards and cut into small strips or dices (according to your own knife skills and preferences, cut at will)
2.
Prepare the sour cowpea (normally supermarkets sell this kind of processed sour cowpea. I didn't buy the ordinary sour cowpea, so I can only use this instead)
3.
2 garlic cloves minced, 5 dried chilies, cut into small pieces and set aside
4.
Add oil to the pan, and when the oil is hot, add garlic and dried chilies and stir fry until fragrant
5.
Pour in the sliced chicken gizzards and stir fry until fragrant
6.
Pour the sour cowpea, mix and stir fry
7.
Add 1 scoop of white wine
8.
Add 1 scoop of soy sauce (additional according to personal taste)
9.
Pour in 1 tablespoon of tempeh, mix and stir fry, then it will be out of the pot.
Tips:
1. The chicken gizzards should not be stir-fried for too long, otherwise they will be old and will not be crunchy and hungry, and will be harder.
2. Because light soy sauce, sour cowpea, and tempeh all contain a certain amount of salt, you can taste it before you start the pot. If the salt taste is enough, you don't need to add salt. If it is not enough, add more salt.
