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!
- 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
- In a wok, saute the sliced ginger with some oil and once fragrant, add in the seasoned chicken pieces. Stir-fry.
- Mix in the foo yue paste, and add in the water.
- Add in the cloud ears, red dates and once boiling, cover and lower heat to medium.
- After about 15 mins. and once the children is tender, add in the lily bulbs followed by the wolfberries. Give it a quick stir.
- Fine tune to taste with salt and sugar, then add in the cornflour mixture.
- Turn off heat and mix in the Shaoxing wine.
- Dish out and serve with white rice.
I'm submitting this entry to Muhibbah Malaysian Monday. Do check it out Here!