Ingredients with Measurements:
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons of fermented bean curd
- 1 tablespoon of soy sauce
- 1 tablespoon of Shaoxing wine
- 1 tablespoon of sugar
- 1 teaspoon of sesame oil
- 1 teaspoon of grated ginger
- 2 cloves of garlic, minced
- 1 scallion, chopped
- 1 tablespoon of vegetable oil
- 1 cup of water
Special equipment needed: None
Step-by-step instructions:
1. In a small bowl, mash the fermented bean curd with a fork until it forms a paste.
2. Add the soy sauce, Shaoxing wine, sugar, sesame oil, grated ginger, minced garlic, and chopped scallion to the bowl and mix well.
3. Place the chicken thighs in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the chicken to ensure it is evenly coated. Marinate in the refrigerator for at least 2 hours or overnight.
4. Preheat the oven to 375°F (190°C).
5. Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Remove the chicken from the marinade and shake off any excess. Place the chicken skin-side down in the skillet and cook for 5-6 minutes or until the skin is golden brown and crispy.
6. Flip the chicken over and pour the remaining marinade and 1 cup of water into the skillet. Bring the liquid to a boil, then transfer the skillet to the preheated oven.
7. Bake for 30-35 minutes or until the chicken is cooked through and the sauce has thickened.
8. Serve hot with rice and steamed vegetables.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 40-45 minutes
5. Temperature:
Preheat the oven to 375°F (190°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Fat: 19g
Protein: 26g
Carbohydrates: 7g
Sodium: 550mg
Sugar: 4g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Shaoxing wine can be substituted with dry sherry or rice wine vinegar.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add sliced mushrooms or bell peppers to the skillet before baking.
- Use the same marinade for pork or tofu.
Tips and tricks:
- Make sure to pat the chicken dry before cooking to ensure a crispy skin.
- For a spicier version, add a teaspoon of chili flakes to the marinade.
- If the sauce is too thin, remove the chicken from the skillet and reduce the sauce over medium heat until it thickens.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the microwave or oven until heated through.
Presentation ideas:
Serve the chicken on a bed of rice with steamed vegetables on the side.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Pair with a light-bodied red wine such as Pinot Noir or a crisp white wine like Sauvignon Blanc.
Suggested side dishes:
Steamed broccoli, bok choy, or green beans.
Troubleshooting advice:
- If the chicken is not crispy enough, broil it for a few minutes after baking.
- If the sauce is too thick, add a splash of water to thin it out.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Fermented bean curd, also known as tofu cheese, is a traditional Chinese condiment made from soybeans that have been fermented with rice wine and salt.
Flavor profiles:
The fermented bean curd adds a salty and slightly tangy flavor to the chicken, while the soy sauce and sugar balance out the flavors.
Serving suggestions:
Serve with rice and steamed vegetables for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese