This is truly an original recipe as I just whipped it up with whatever I have on hand and one of the ingredients is foo chook or beancurd sticks which is my favourite.
Pre-fried beancurd sticks, foo yue, dried cloud ears and wolfberries.
Crispy deep-fried beancurd sheets, cloud ears, soaked and cut, foo yue mashed into a paste. All the ingredients in the wok with the chicken.
I just love the crispy foo chook and find this dish light and goes very well with plain white rice!
- 450 gm free range chicken, skin removed and cut into bite size
- 10 gm beancurd sticks
- 10 gm cloud ears/'wan yee'
- 2 tsp wolfberries
- 2 Tbsp preserved beancurd/'Foo Yue' mashed into a paste
- 2 tsp sugar or to taste
- 2.1/2 cups water
- A few slices of young ginger
- Salt to taste
- Soak the cloud ears in water and once they're soft, cut off the stems and tear into smaller pieces.
- Season the chicken with 1/2 tsp salt, set aside.
- Wipe the beancurd sticks with a damp kitchen towel, break into shorter lengths and deep fry. Drain off oil and set aside.
- Saute the ginger slices with some oil, add in the chicken pieces and stir-fry.
- Mash up the preserved beancurd and add into chicken pieces, fry for a while.
- Add in 1.1/2 cups of water and let it simmer.
- Add in the cloud ears, sugar and let the chicken cook till they are tender.
- Add in the deep fried beancurd sticks and you may need to add in another cup of water at this juncture as the beancurd sticks tend to absorb a fairly substantial amount of liquid.
- Fine tune to taste, toss in the wolfberries, give it a quick stir and turn off heat.
- Dish out onto plate and serve hot with rice.