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Red fermented beancurd paste aka 'Nam Yue' Chicken ~ 南乳鸡


I've made spare ribs with red fermented beancurd paste before and today I'm sharing with you a chicken dish with these cubes of bean curd that have been preserved in fermented red rice and other seasonings.  No aftermath cleaning of the kitchen was needed as I didn't deep fry these chicken pieces, only cooked them in a non-stick pan, with lid on!



Recipe for Red-fermented Beancurd Chicken aka 'Nam Yue' Chicken ~   

Ingredients                                        

  • 750 gm drumsticks and whole leg of chicken
  • 1 piece red-fermented beancurd, mashed
  • 1 tsp honey
  • 20 gm ginger, pounded and juiced
  • 4 to 6 cloves of garlic, minced
  • 1.1/4 tsp sugar
  • 1/2 Tbsp light soya sauce
  • 1/2 tsp dark soya sauce
  • 50 ml water to add to the mashed red-fermented beancurd
  • a pinch of salt
  • 2 tsp Shoaxing wine to drizzle
Method
  1. Marinate the chicken with the mashed beancurd, honey, ginger juice, minced garlic, sugar, light and dark soya sauce and a pinch of salt.  (I marinated them overnight, kept refrigerated).
  2. Place the chicken onto a non-stick pan, cook on low heat.  Gradually add in the marinade, turning the chicken from side to side.  Cover with lid and cook on medium heat till the chicken is cooked and the marinade reduced.
  3. Fine tune to taste.
  4. Drizzle on the Shaoxing wine and turn off heat.
  5. Dish out and serve immediately.



Comments

  1. It must be very flavourful with fermented bean curd.

    ReplyDelete
    Replies
    1. Yes, the fermented beancurd is a versatile ingredient.

      Delete
  2. This 南乳鸡 looks so delicious, Cheah. Definitely want to cook this for my family.

    ReplyDelete
  3. This chicken look so delicious, juicy.. yummy!

    ReplyDelete
  4. Hi Soke Hah, I just love your style of cooking, no deep frying and it is always so perfect cooking with a non-stick pan. No greasy kitchen I agree. Yet the result is awesome dish for the family. This Shanghai red bean curd is good for marinating meats. I still have a few pieces left. Will try this dish with it. Thanks for sharing.

    ReplyDelete
    Replies
    1. You're most welcome, Kimmy. I hate to clean up a greasy kitchen after each meal, that's why I keep frying, especially deep frying to a minimum!

      Delete

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