OPEN for ingredients! Taiwanese Lu Rou Fan is a braised meat dish that is homely and comforting. Even though it's a typical homecooked dish, it's also one of the more popular street food in Taiwan. Even though 'lu rou fan' refers to braised meat, it is typically made with pork belly, simmered in a dark soy sauce broth with lots of delicious spices. The longer it's braised the better it tastes.
This recipe uses chicken, and I promise you, it tastes equally amazing! In fact, it has been one of my go-tos lately. The braised meat and addictive sauce with some white rice... favourite.
More info: [ Ссылка ]
Also I practiced saying 'lu rou fan' but i know i somehow still butchered it lol sorry.
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Timestamps
00:23 - How to rehydrate dried mushrooms
01:21 - Prepping the chicken
02:12 - Braising the chicken
04:28 - Adding the eggs and tofu
05:33 - How to thicken the sauce
05:57 - Lu Rou Fan assembly!
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Serves: 3-4
Ingredients:
- 400g Boneless Chicken Thighs, diced
- Marinated with 1 tbsp Dark Soy Sauce
- 1 tbsp Cooking Oil
- 1 cup Soaking Water of Dried Mushrooms
- 3 tbsps Light Soy Sauce
- 1 tbsp Dark Soy Sauce (or Kicap Manis)
- 40g or 1 small onion or a couple of shallots, diced
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tsp Chinese Five Spice Powder
- 1 Cinnamon Stick
- 2-3 Star Anise
- 1/2 cup Fried Shallots
- 20g or 5-6 Dried Shiitake Mushrooms, rehydrated and diced
- 1 tbsp Rock Sugar (or regular sugar)
- 1/2 tsp Ground White Pepper
- 2 cups Water
- 2-3 Bay Leaves (optional)
Additional Toppings:
- 4 hardboiled eggs, peeled
- 1 block Firm Tofu or Tau Kwa
- Blanched Bok Choy
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