Caramel Chicken with Beancurd Knots (红烧腐竹鸡腿肉) | The Chinese Cuisine

The rich brown color of the chicken is from cooking it in caramelized sugar. The fresh beancurd knots are soft, chewy, and soak up a ton of flavor!

INGREDIENTS:
- 175g fresh beancurd knots
- 370g chicken thighs
- 2 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp cooking wine
- 2 tbsp oil
- 1 tbsp oyster sauce

DIRECTIONS:
1. Add oil to a pan on low-medium heat
2. Add in the sugar and cook until it melts and turns brown
3. Add in the chicken, and stir-fry until the brown color is evenly distributed
4. Add in cooking wine and soy sauce, and stir-fry
5. Add in beancurd knots and stir-fry
6. Add in oyster sauce and stir-fry
7. After ~5 minutes (total time taken for steps 3-6), cook with lid on for 10 minutes on low heat.
8. Cook until most of the water is evaporated
9. Serve and enjoy!