Braised Chicken Legs with Dried Bean Curd and Shiitake Mushrooms

Ingredients for Braised Chicken Thighs with Bean Curd and Shiitake Mushrooms

Chicken Thighs 6 pieces	Shiitake Mushrooms 5 pieces
Green Onions 10g	Dried Bean Curd 50g
Green Pepper 1/2	Garlic 5 cloves
Ginger 6g	Cooking Wine 10g
Golden Dragon “Grandmother’s Hometown” Cold Pressed Rapeseed Oil Suitable amount	Light Soy Sauce 20g
Dark Soy Sauce 5g	Oyster Sauce 5g
Rock Sugar Suitable amount

Steps to Make Braised Chicken Thighs with Bean Curd and Shiitake Mushrooms

Step 1

Clean and chop the ginger, green onions, garlic, and shiitake mushrooms. Cut the chicken thighs into pieces and drain the water. Soak the dried bean curd until soft and set aside.

Step 2

Add Golden Dragon “Grandmother’s Hometown” Cold Pressed Rapeseed Oil to a pan, stir-fry the ginger, green onions, and garlic until fragrant, then add the chicken thigh pieces and fry until golden brown on both sides.

Step 3

Add cooking wine, light soy sauce, dark soy sauce, oyster sauce, rock sugar, shiitake mushrooms, and simmer until the sauce thickens. Finally, add the soaked bean curd, green pepper, and green onions, and stir-fry evenly.