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chineseutama· 4 servings

Ayam Rebus dengan Sayur Acar, Tahu, Acar Lobak, dan Lobak Acar

Braised Chicken with Preserved Vegetables, Tofu, Pickled Mustard Greens, and Preserved Radish

Ayam Rebus dengan Sayur Acar, Tahu, Acar Lobak, dan Lobak Acar
Photo: Cahyo Ramadhani, CC BY-SA 3.0 · wikimedia-commons

Ingredients

  • 1.5 lbs (≈ 700g) chicken thighs, bone-in, skin-on, cut into 2-inch pieces
  • 200g firm tofu, cut into 1-inch cubes
  • 100g pickled mustard greens (酸菜), rinsed and sliced
  • 80g preserved radish (酱萝卜), sliced
  • 2 tbsp fermented bean paste (豆瓣酱)
  • 1 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp sugar
  • 2 cloves garlic, minced
  • 1 inch ginger, sliced
  • 2 green onions, cut into 2-inch pieces (separate white and green parts)
  • 2 cups chicken stock
  • 2 tbsp vegetable oil

Instructions

  1. 11. Heat vegetable oil in a wok over medium heat; add garlic, ginger, and the white parts of the green onions, stir‑fry until fragrant.
  2. 22. Add chicken pieces and sear until lightly browned on all sides.
  3. 33. Stir in fermented bean paste, soy sauce, dark soy sauce, Shaoxing wine, and sugar; coat the chicken evenly.
  4. 44. Pour in chicken stock, bring to a simmer, then add pickled mustard greens, preserved radish, and tofu cubes.
  5. 55. Cover and braise on low heat for 25‑30 minutes, or until the chicken is tender and flavors have melded.
  6. 66. Taste and adjust seasoning with a splash of soy sauce if needed; stir gently to keep tofu intact.
  7. 77. Add the green parts of the scallions and cook for another minute.
  8. 88. Transfer to a serving bowl and serve hot with steamed rice.

Source: llm-generated