Fermented Beancurd Chicken Breast Recipe
This recipe is a great example of how the tender chicken and fermented beancurd combine to make a fantastic dish. If you want to cook chicken today, give this a try.
Prep time: 20 minutes
Cook time: 10 minutes
Utensils:
Wok, mixing bowl, serving plate.
Serves 2
Ingredients:
1 cup flour
14 oz./ 400 g chicken breast
3 tbsps. fermented beancurd
1 tsp. salt, or to taste
Coriander leaves, optional
2 tbsps. white sugar
1 tbsp. rice wine, or dry sherry
5 tbsps. vegetable oil for deep-frying
Directions:
1. Cut the chicken breast into 2-inch pieces, then combine with 3 tbsps. fermented beancurd, 2 tbsps. white sugar, and 1 tbsp. rice wine in a bowl, mix them well and let marinate for 20 minutes.
2. Then coat the marinated chicken breast lightly with flour.
3. In a wok, heat 5 tbsps. vegetable oil over high heat until shimmering on the bottom and very hot, but not yet smoking, deep fry chicken breast cubes over low heat until golden-brown.
4. Drain well and place on a plate, let cool 5 minutes before serving, for an added touch, try garnishing with a few sprigs of fresh coriander leaves before serving.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 99.2 g |
| Total fat: 5.2 g |
| Carbohydrate: 35 g |
| Calories: 585.5 kcal |
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