Braised Chicken with Bean Sauce
Ingredients
- 1 Chicken
Ingredients A:
- 1 tbsp Dried red shallot
- 1 tbsp Ginger chooped
- 1 tbsp Garlic, chopped
Ingredients B:
- 2 tbsp Sweet bean paste
- 1 tbsp Hot red bean paste
- 1 tbsp Wine
- 1 tbsp Sugar
- 2 tbsp Soysauce
- 2 Star Anise
- 1 Dried tangerine peel
Preparation
- Heat 3 tbsp oil in wok, stir fry “Ingredients A” for a few seconds, add “Ingredients B” seasonings, stir fry over high, heat, when good odor comes out, pour 3 cup boiling water in wok, put chicken in, bring to a boil over high heat, then turn to low heat, cook for 50 minutes till chicken is tender (turn chicken once in a while to keep each side's color evenly).
- Take chicken out, let cool, cut into pieces, arrarge on plate.
- Thicken the remaining sauce in wok, pour over chicken (garnish with chinese parsley, Serve)
This dish may be served only A chicken as a portion. It is still delisious when served cold. Sweet bean paste may be replaced by preserved sojabean paste (mee-sow), and will taste special.