鸡肉别炒着吃了，教你一个好吃做法，3斤鸡肉不够吃，超过瘾！

Quick Overview

The video demonstrates how to make a flavorful braised chicken dish by first cutting and cleaning the chicken, marinating it with starch, then deep-frying the pieces before braising them in a rich sauce made with red fermented tofu, soy sauces, cooking wine, and oyster sauce, resulting in incredibly tender meat and flavorful tofu.

Key Points: The dish starts with a whole chicken (costing 40 RMB) which is chopped, with the head discarded, and then massaged with cornstarch for two minutes for tenderizing. The chicken pieces are thoroughly washed with warm water after the initial starch coating, then rinsed with cold water and drained. A marinade is prepared by crushing red fermented tofu with its juice, then adding light soy sauce (2 spoons), dark soy sauce (1 spoon), cooking wine (2 spoons), oyster sauce (1 spoon), and finally white pepper powder, mixing well. The marinated chicken is coated with two spoonfuls of cornstarch and two eggs (beaten and mixed), ensuring every piece is covered. The chicken pieces are deep-fried over high heat until lightly golden (about five minutes), and separately, firm tofu is cubed and also deep-fried until golden brown. The cooked chicken and fried tofu are combined in a clay pot over ginger, scallion, and garlic, then covered with beer until the liquid reaches halfway up the chicken, and simmered for 20 minutes. The final dish is finished by adding chopped red and green bell peppers, stirring, and serving, resulting in extremely tender chicken that easily separates from the bone, and flavorful tofu saturated with the broth.

Context: The video is a cooking tutorial presented by a creator named Xiaoli (小颖美食), detailing the preparation of a savory, braised chicken dish, likely a variation of 'Drunken Chicken' or a similar clay pot chicken recipe, emphasizing techniques like pre-frying the chicken and using red fermented tofu for deep flavor and color.

Detailed Analysis

The tutorial begins with preparing the chicken: a whole chicken (costing 40 RMB) is chopped, and the head is removed (00:04). The pieces are first coated and massaged with two spoonfuls of starch for about two minutes, then rinsed thoroughly with warm water multiple times (00:19-00:26). A complex sauce is prepared by crushing one block of red fermented tofu with its liquid, then incorporating two spoonfuls of light soy sauce, one spoonful of dark soy sauce, two spoonfuls of cooking wine, one spoonful of oyster sauce, and pepper powder, mixing until smooth (00:30-00:55). The chicken is further marinated by adding two beaten eggs and two more spoonfuls of starch, mixed until every piece is coated (01:30-01:38). Separately, firm tofu is cut into cubes and deep-fried until golden brown (01:45-01:57). The chicken pieces are then deep-fried over high heat until lightly golden, about five minutes (02:04). Next, the fried chicken and fried tofu are layered in a clay pot over a base of sliced ginger, scallions, and whole garlic cloves (02:32-02:35). The prepared sauce mixture is poured over the chicken and tofu (02:35-02:39). Finally, a can of beer is added, enough to cover about half the chicken, and the pot is covered, brought to a boil over high heat, then simmered on low heat for 20 minutes (02:40-02:49). During simmering, red and green bell peppers are chopped (02:50-02:55). After 20 minutes, the peppers are added, stirred briefly, and the dish is complete (03:09-03:15). The final result is described as having a fragrant, crispy exterior from frying and extremely tender meat that easily falls off the bone when cooked in the clay pot, with the tofu absorbing the rich sauce.