Skip to main content
logo
Food Advertising by

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.

Turmeric chicken (2) ~ 黄 姜 鸡

A lot has been said about the nutrients and health benefits of adding turmeric to our diet.  Not only is turmeric a good source of manganese and iron, it also helps to lower blood triglycerides after a meal.  Moreover it helps to add more colour to a dish as you can see from this Turmeric Chicken dish which I'm sharing with you today.




Turmeric chicken (2) ~ 黄 姜 鸡 
Ingredients 650 gm chicken (3 whole leg of chicken cut to preferred sizes)2 tsp turmeric powder1 big onion cut into wedges2 Tbsp coconut milk1.1/2 cups watercurry leavessalt, sugar, light soya sauce to tasteMethod Marinate the chicken pieces with the turmeric powder, a bit of salt and sugar for a few hours or overnight,Heat up some oil in a wok, shallow fry the chicken pieces, add in water and let cook till chicken is tender and cooked through. Toss in the onion wedges followed by the coconut milk and curry leaves.Fine tune to taste with sugar, salt and light soya sauce.Dish out and serve with rice or bread.



Curry Chicken Puff ~ 咖哩鸡角

This is a 'cheat' version of curry puffs.  Why do I say 'cheat'?  Because the puff pastries were store bought.  It's very much easier to make these curry puffs snack with instant pastry for if I were to make the pastries from scratch it's going to be very tedious.  Also, shaping and baking them in a muffin pan is less time consuming.  Enjoy!




Curry Chicken Puff  ~   咖哩鸡角

Ingredients

1 packet Kawan puff pastry (store bought)300 gm chicken breast, diced into cubes1 potato, peeled and diced into cubes2 red onions, chopped2 tsp curry powder (or more if you prefer it more spicy)1 lemon grass, smashedcurry leavessalt to taste1 egg + 1 tsp water for egg wash1/4 tsp chicken granulesMethod for the filling Marinate the chicken cubes with the curry powder and some salt.In a pan, saute the onions with some oil, then add in the smashed lemon grass, curry leaves, then the marinated chicken cubes.Add in the potato and some water, chicken granules, cook till everything is cooked t…