A tofu chicken
By VicentaLakin
Almost everyone's done it. It's a really classic dish and a special meal. It used to match tofu with pork and beef, but never chicken. It tasted good today, and the chicken was particularly tender, and the food was excellent. It's usually made of spicy, especially appetizers。
Recipe Recommendations
- tofu 1 block
- chicken legs of 4
- rock sugar appropriate amount
- Jiang appropriate amount
- green onions appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- sesame oil appropriate amount
- hot sauce appropriate amount
- soy sauce appropriate amount
- pepper noodles appropriate amount
Steps for A tofu chicken

1
The chicken legs are washed and the meat is removed, the chicken bones are kept in another bowl and the tofu is cut into small pieces。
2
Cut the chicken into sizes like tofu and put it in a pickle。
3
During the pickled chicken, the chicken bones were boiled into chicken soup in the water, leaving out the blood on it。
4
It'll be about 10 minutes, with a bowl of chicken soup left over and two minutes in the rest of the soup。
5
Get the tofu back。
6
Get some garlic。
7
Put the right oil in the pot. I'm using peanut oil today。8
It's hot and hot and it's hot。
9
Then put it in the ice cream
10
The chicken, which is made of pickled chicken, is fried with some raw and old。
11
And then it's even and it's pouring into the chicken bone soup that's starting to be ready and then into tofu。
12
After a few minutes of cooking, a bowl of starch water fell along the pot and collected juice。
13
And then we'll have tofu, and we'll just put some pepper and onions on it. I don't buy onions today, I'll use the cilantro。A tofu chicken Make Tips
Ingredients: 1 block of tofu, 4 chicken drumsticks
Chicken Marinade: Light soy sauce, cooking wine, white pepper, sesame oil
Seasonings: Rock sugar, ginger, green onion, garlic, chili sauce (Doubanjiang), cooking wine, light soy sauce, dark soy sauce, Sichuan pepper powder
1. Chicken thighs are also fine, but since I happened to buy drumsticks today, I used those.
2. I used a homemade chili sauce made by an elder in my family. If you use Doubanjiang and the beans inside are large, I suggest chopping them up before stir-frying for a better texture.
3. Dark soy sauce is for better coloring; if you don't like a heavy color, you can omit the dark soy sauce. You could also add some chicken essence at the end, but I thought the taste was already good, so I didn't add it.
4. If you don't mind the oil, you can drizzle some hot oil over the Sichuan pepper powder at the end, but I felt this was good enough, so I didn't.
5. This Mapo Tofu Chicken, pairing tofu with chicken, was inspired by TV. The process is basically the same as how I used to make Mapo Tofu. The biggest takeaway was making soup stock with the chicken bones; I used to just throw them away.