Under the Taiping Mountain, the restaurant that can make tempeh chicken, I don't know how many, but the eater alone recommends the tempeh chicken of Xu Dayuan Restaurant. Because the tempeh chicken of Dayuan Restaurant is made with a strong flavor, and the chicken is tender and smooth. The heat of tempeh is too small, it will not taste, the chicken is too hot to eat, and the difficult problem is that the chicken should be tender and flavorful. ———— "Food Classics Episode 1 Tempeh Chicken"
When it comes to tempeh and chicken, many people are familiar with it, one is a commonly used seasoning, and the other is the most commonly used meat ingredient in the kitchen. And tempeh chicken is also a dish that many people will make, as long as the choice of tempeh is good, the taste of tempeh chicken will not be bad to go anywhere, but to do chicken tempeh flavor, and the taste is tender, it is difficult to see.
At that time, this tempeh chicken of the Dayuan Restaurant was very famous, and it was deeply loved by Mr. Chen Mengyin himself. When Dayuan Restaurant advertised, they all emphasized that their tempeh chicken even praised the "special proofreading", and tried to say good.
Most people make tempeh chicken, most of them will be made into "tempeh stewed chicken", and when the chicken has a tempeh flavor, the taste of the basic chicken is old, and it is difficult to achieve both taste and taste.
However, this method introduced in the "Food Classic" is to get the true transmission of the chef of the Dayuan Restaurant at that time, and only one more step is needed, and this "tempeh chicken" will be upgraded immediately.
Chop a piece of chicken – about a pound
Tempeh - 15g
Minced garlic – 3 capsules
Perilla leaves – 10 tablets
White wine - 8ml
Old smoke – a small amount
The most important thing in making this ancient recipe "tempeh chicken" is to handle the tempeh well, and to do this step well, this dish can be said to be 90% successful. In the book "The Story of our Two Generations of Food Classics" written by Mr. Chen Mengyin's son and daughter-in-law, it is said that their refined tempeh sauce is one of their "four treasures of the Chen family", and they have insisted on making it at home for decades without takeaway.
Before making tempeh chicken, tempeh needs to be handled like this:
The garlic head is mashed into minced garlic, the tempeh is slightly chopped with a few knives, and the perilla is shredded. This dish would lack a lot of flavor without perilla, so try to find perilla to make, this dish is perfect.
Heat the pan with oil, first add the minced garlic, and heat the heat until fragrant. When the minced garlic is fried, it should not be too hot, and when the fire is large, it will be easily burned, and it will have a bitter taste when it is burned.
Then sauté the tempeh for about 1 minute to make the aroma, not too much fire to fry the tempeh paste. Then put half of the perilla leaves in and fry them. Wait for the perilla to become soft and you can fish it out.
Mix the minced garlic, tempeh and perilla leaves in a small tile cup, add a little white sugar and shochu. Steam in hot water for 10 minutes on high heat, and then wait until the tempeh is completely soft and ready to go. At this time, the smell of tempeh is mixed with the aroma of garlic and perilla, and the fragrance is fragrant.
Many people will wonder, why do tempeh have to be handled this way? Isn't it enough to soak it in water directly?
Soak tempeh with water, the taste of tempeh will be diluted by water a lot, the food made tempeh taste is not fragrant, the tasteless food is this meaning.
Tempeh is a pickled food, soybeans are rich in protein, if directly fried it is easy to burn off and appear bitter. If you use tempeh to make "steamed vegetables", the steaming time is generally relatively short, and tempeh will not fully taste out.
Mr. Chen Mengyin adds sauce, tangerine peel, garlic, fresh perilla leaves and sugar to the tempeh sauce and stews them into tempeh sauce. This not only maximizes the aroma of tempeh, but also allows the taste of tempeh to penetrate directly into the ingredients in a short period of time.
Mr. Chen Mengyin's inspiration for making tempeh sauce probably came from the way tempeh was handled when making tempeh chicken. The well-made tempeh sauce can be used not only to make tempeh chicken, but also to steam pork ribs or steamed pork noodles.
After the chicken is bought and washed, dried or dried with kitchen paper towels, add the right amount of oyster sauce, sugar, corn starch (starch) and marinate for half an hour, the flavor does not need too much, because the tempeh will taste salty later. Let the chicken dry or use kitchen paper towels to drain the surface.
Heat the pan with oil, turn the oil to medium heat, spread the chicken flat and put it in the pan.
Both sides should be fried until golden brown, preferably with a little burnt feel to the chicken skin. Fry on medium heat for about 2 minutes on each side.
When both sides are fried until golden brown, you can take out the steamed tempeh sauce and pour it on the surface of the chicken.
At this time, sprinkle a bottle of lidded liquor or Saujo Titian.
Immediately after sprinkling the wine, cover the pot and continue to bake on medium heat for 5 minutes.
It should be noted here that if you use a gas stove instead of an electric ceramic stove at home, if you open a large fire, the water evaporates quickly, and you need to add a little water in the middle. Without opening the lid, add half a bowl of soup or water to the side of the pot, about 100 ml.
After uncovering the lid, you can put the remaining perilla that you have just used on the surface of the chicken.
Then stir-fry slightly.
Finally, add the appropriate amount of green onion, add a little soy sauce to add color and flavor.
Stir-fry evenly, and you can eat it out of the pan.
Finally, I would like to say:
Dayuan Restaurant's approach will be more professional than our family small kitchen, and he will take the chicken out of the oil in advance so that the chicken can be kept as tender as possible.
In the process of baking, the restaurant's wok will be more sufficient, so they will add the right amount of soup for two minutes after the first baking, so that the chicken can absorb the aroma of tempeh and will not get old.
A very inconspicuous small step
But it is decided whether a dish can become a golden lacquer signboard
A lot of times it's you who follow success
It's just a little bit of a detailed step
Recently, I will flip through this book when I have time
Increasingly, the wisdom of the predecessors is unfathomable
A lot of you don't think it makes sense with technology
In fact, it contains scientific knowledge