Braised Chicken with Chili Bean Paste

Name: Braised Chicken with Chili Bean Paste
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 1 (about 500 g) young chicken (cleaned and prepared); 30 g cooking oil (amount consumed); 2 tbsp soy sauce; 1 scallion (sliced); 2 tbsp cooking wine; 1 ginger (sliced); 1 tbsp fermented chili bean paste; star anise, to taste; 2 tsp ground white pepper; dried tangerine peel, to taste; 1 tsp fine salt; 1 tsp sugar; 2 tsp monosodium glutamate

Young chicken is slowly braised with doubanjiang until richly seasoned, resulting in tender, juicy meat.

1h 0m

Easy

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Ingredients

young chicken (cleaned and prepared) 1 (about 500 g)

cooking oil (amount consumed) 30 g

soy sauce 2 tbsp

scallion (sliced) 1

cooking wine 2 tbsp

ginger (sliced) 1

fermented chili bean paste 1 tbsp

star anise to taste

ground white pepper 2 tsp

dried tangerine peel to taste

fine salt 1 tsp

sugar 1 tsp

monosodium glutamate 2 tsp

Instructions

Prepare the Ingredients

Clean the chicken and briefly blanch it in boiling water. Slice the scallion and ginger.

Cook the Sauce

Heat the oil, add the fermented chili bean paste, and stir-fry until fragrant. Pour in the cooking wine and soy sauce, add an appropriate amount of water, and bring to a boil.

Season the Chicken

Once the water boils, remove the bean-paste solids. Add the chicken, sugar, white pepper, salt, monosodium glutamate, dried tangerine peel, star anise, scallion, and ginger, and bring to a boil.