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

Almond Butter Cake ~ 杏仁牛油蛋糕

This is a delicious, moist, old-fashioned butter cake full of almondy flavour.  It looks pretty with the almond flaky top, certainly a crowd pleaser.   This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving.








Almond Butter Cake ~ 杏仁牛油蛋糕   (adapted from 'here')

Ingredients

250 gm butter100 gm caster sugar4 eggs150 gm self-raising flour75 gm plain flour90 gm almond mealAlmond flakes to garnishMethod Sift self-raising flour and plain flour together.  Set aside.Beat butter and sugar till light and creamy.Add eggs one at a time, mix well.Add in the flour, mix well, followed by the almond meal.   Mix till  just combined.Scoop batter into a lined 9 x 5 inch loaf pan.Sprinkle almond flakes on top.Bake @ 170 deg.C for  40 to 45 mins.  Test with a skewer till it comes out clean.Let cool in pan for about 15 mins. before unmoulding and letting it cool completely on a wire rack.





Pandan Angku Kuih ~ 班兰叶龟糕

I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place.  But there have been so many posts of this traditional kuih by my fellow food bloggers and  they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.

I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin.  But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit.  For all the  effort, these Pandan Angku Kuih came out beautifully.  To see how the kuih will be like the next day, I kept some in a container at room temperature.  To my surprise the skin of the kuih stayed soft till late the next day.  I didn't have to steam them again.  All I can say is that my efforts paid off handsomely and I'm so pleased.  Now, I've no qualms  experimenting this Angku Kuih with different flavours :)














Recip…

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.