NNutriGo
ID
chineseutama· 4 servings

Ayam Bacok dengan Sayuran Asin, Tahu, Lobak Asin, dan Sawi Asin

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

Ayam Bacok dengan Sayuran Asin, Tahu, Lobak Asin, dan Sawi Asin
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 500g chicken thighs, bone-in, cut into 3cm pieces
  • 150g firm tofu, cut into 2cm cubes
  • 30g preserved mustard greens (mei cai), rinsed and chopped
  • 20g preserved radish (chai po), rinsed and chopped
  • 30g pickled mustard greens (suan cai), rinsed and sliced
  • 3 slices ginger, smashed
  • 2 scallions, cut into 5cm lengths
  • 2 tbsp Shaoxing wine
  • 1.5 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sugar
  • 300ml chicken stock
  • 1 tbsp vegetable oil
  • 0.5 tsp white pepper powder

Instructions

  1. 1Blanch chicken pieces in boiling water for 2 minutes, drain and rinse under cold water.
  2. 2Heat oil in clay pot or heavy pot over medium heat, add ginger and scallions, fry until fragrant.
  3. 3Add chicken, stir-fry 2 minutes until lightly browned.
  4. 4Pour in Shaoxing wine, light and dark soy sauce, sugar, and chicken stock. Bring to boil.
  5. 5Add preserved mustard greens, preserved radish, and pickled mustard greens. Stir to combine.
  6. 6Reduce heat to low, cover, and braise for 25 minutes until chicken is tender.
  7. 7Gently fold in tofu cubes, simmer uncovered for 5 minutes to absorb flavors.
  8. 8Season with white pepper, adjust salt if needed. Remove ginger and scallions before serving.

Source: llm-generated