Taiwanese Fermented Beancurd Chicken


50g of fermented bean curd
Boneless chicken breast / chicken leg 400g
1 tsp of sugar
Rice wine 2 tablespoons
Sesame oil 1 tablespoon
Soy sauce 2 tsp
Minced garlic 20g
Ginger 10g
Sweet potato flour small amount
Flour small amount

Cooking Steps

1) Slice the chicken breast into small pieces and place it into a pot
2) Add fermented bean curd and rice wine and mix into a paste form and then combine it with step 1
3) Combine minced garlic, ginger, soy sauce, flour, sweet potato powder and a little water with the pot and let it marinate for 3 hours.
4) Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

This recipe comes from a spice website in Taiwan: http: //www.xpl.com.tw/

Cook the Dish

Soy Sauce
Item No. 060435488
Mipopo Rice Wine
Item No. 060444045
June Soy Sauce
Item No. 060460954