Skip to main content

Braised chicken with Foo Yue ~ Take 2


This is another chicken dish with preserved bean curd ~ Foo Yue.  A country style chicken dish, simple to prepare which I'm sure most of you would have made this in one way or another.  You can click  here  to view the other chicken post  using foo yue as well.










If you are not a fan of foo yue, another way to prepare this dish is to marinate the chicken pieces, toss in all the ingredients, minus the foo yue and steam  ...... what you get is a delicious fuss free dish as well!

Ingredients
  • 400 gm free range chicken, skin removed and chopped to bite size, seasoned with a bit of salt, set aside
  • 10 gm dried cloud ears, soaked, stemmed and cut into pieces
  • 20 gm dried lily bulbs, soaked for 2 mins., then tie into knots
  • 10 gm wolfberries,
  • 10 red dates, seeded and cut into half
  • 1 small knob ginger, sliced
  • 2 tsp of foo yue smashed to a paste
  • 2 cups water
  • 1 dessertspoon Shaoxing wine
  • Salt and sugar to taste
  • 1 tsp cornflour + 2 tsp water to thicken
Preparation
  1. In a wok, saute the sliced ginger with some oil and once fragrant, add in the seasoned chicken pieces.  Stir-fry.
  2. Mix in the foo yue paste, and add in the water.
  3. Add in the cloud ears, red dates and once boiling, cover and lower heat to medium.
  4. After about 15 mins. and once the children is tender, add in the lily bulbs followed by the wolfberries.  Give it a quick stir.
  5. Fine tune to taste with salt and sugar, then add in the cornflour mixture.
  6. Turn off heat and mix in the Shaoxing wine.
  7. Dish out and serve with white rice.


I'm submitting this entry to  Muhibbah Malaysian Monday.    Do check it out  Here!


Comments

  1. I love foo yue and this chicken dish is always on my table most of the time.

    ReplyDelete
  2. Haven't had this for a long time! Must make this one of this day.
    Kristy

    ReplyDelete
  3. Anncoo
    I didn't like foo yue before, but now have acquired the taste for it.

    Kristy
    So, it's time to serve this to your family!

    ReplyDelete
  4. So many new ingredients in this recipe would love to try...looks great!

    ReplyDelete
  5. Ananda
    Yes, these ingredients are very, very new to you!

    ReplyDelete
  6. This looks familiar but I think my Mum didn't use the foo yue (probably because she knew we'd complain). Bet this smells delicious. Thanks again for another brilliant post. And happy belated mother's day, beautiful flowers!

    ReplyDelete
  7. Mmmmm......I can imagine how good this dish is;) simple and fuss free ,good for me ;)

    ReplyDelete
  8. Awesome! This sounds so delicious, and I absolutely love Malaysian food (though I've never tried making it myself).

    ReplyDelete
  9. Very interesting use of foo yue! Must try!

    ReplyDelete
  10. Shaz
    Ya, you need to acquire a taste for foo yue. Thanks for kind wishes!

    Elin
    Less washing up if you just steam the dish!

    jennaseverythingblog
    Thanks for dropping by. M'sians are spoilt for choice where food is concerned!

    pigpigscorner
    Yes, give it a shot!

    ReplyDelete
  11. I would love the foo yue! Maybe is hould sneak it in to our dinner one night! LOL

    ReplyDelete
  12. Daphne
    Not many people like the taste of foo yue. If you're trying it out, maybe cook a small portion!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…

Chinese almond jelly ~ 杏仁豆腐

This almond jelly is commonly found in Dim-sum restaurants and it is a refreshing dessert to enjoy. You can either treat your family with this home-made jelly or serve this to your guests after a meal.  There are many ways to serve this dessert.  Can be eaten on its own or served with fresh fruits and some syrup or canned fruits or fruit cocktail.  No one will refuse this dessert except for some people who may not like the almond fragrance.





Chinese almond jelly ~  杏仁豆腐Ingredients

20 gm agar agar strip100 gm rock sugar1 cup water5 cups soy milk4 Tbsp almond powder mixed with 1/4 cup watera can of rambutan and pineapple and some Osmanthus flowersMethod Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water.Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat.  Keep stirring till strips have dissolved.Mix 1/4 cup of water with the almond powder, add this into the pot.Add in the 5 cups of soy milk and rock sugar, stir till dissolve…