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
Rice Wine
Item No. 060435534
June Soy Sauce
Item No. 060460954
Lao Gan Ma Red Beancurd
Item No. 060238178
Sweet Potato Powder
Item No. 060248319
Sweet Potato Starch
Item No. 060316896