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Braised chicken with preserved beancurd ~ Foo Yue Kai


This is truly an original recipe as I just whipped it up with whatever I have on hand and one of the ingredients is foo chook or beancurd sticks which is my favourite.




Pre-fried beancurd sticks, foo yue, dried cloud ears and wolfberries.



Crispy deep-fried beancurd sheets, cloud ears, soaked and cut, foo yue mashed into a paste. All the ingredients in the wok with the chicken.





I just love the crispy foo chook and find this dish light and goes very well with plain white rice!

Ingredients
  • 450 gm free range chicken, skin removed and cut into bite size
  • 10 gm beancurd sticks
  • 10 gm cloud ears/'wan yee'
  • 2  tsp wolfberries
  • 2  Tbsp preserved beancurd/'Foo Yue' mashed into a paste
  • 2  tsp sugar or to taste
  • 2.1/2 cups water
  • A few slices of young ginger
  • Salt to taste
Preparation
  1. Soak the cloud ears in water and once they're soft, cut off the stems and tear into smaller pieces.
  2. Season the chicken with 1/2  tsp salt, set aside.
  3. Wipe the beancurd sticks with a damp kitchen towel, break into shorter lengths and deep fry.  Drain off oil and set aside.
  4. Saute the ginger slices with some oil, add in the chicken pieces and stir-fry.
  5. Mash up the preserved beancurd and add into chicken pieces, fry for a while.
  6. Add in 1.1/2 cups of water and let it simmer.
  7. Add in the cloud ears, sugar and let the chicken cook till they are tender.
  8. Add in the deep fried beancurd sticks and you may need to add in another cup of water at this juncture as the beancurd sticks tend to absorb a fairly substantial amount of liquid.
  9. Fine tune to taste, toss in the wolfberries, give it a quick stir and turn off heat.
  10. Dish out onto plate  and serve hot with rice.




Comments

  1. Love eating deep fried bean curd stick like this!

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  2. I still have a jar of foo yue used for my siew yoke. Don't know what to do with it. Thanks for sharing this idea of cooking it with chicken.

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  3. cheah, this looks so delicious. with a bowl of rice.... mmmm.... bookmarked. hopefully will get to try it soon.

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  4. Great dish! The ingredients complement each other well. Must try this out....ad I am running out of idea what to cook Thanks for sharing something nice and original;) Gong Xi Fa Cai!

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  5. Cheah, I've taken this dish before at one of the famous Nyonya restaurant in Melaka but they cooked with 'lam yu' instead of 'fu yu'. It's a flavourful yummy dish. Thanks for sharing & I'm sure you're having a good time now. Enjoy!
    Cheers, Kristy

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  6. Love these kinds of 'the moment' dishes - your chicken dish must be so full of texture and yummy flavours ( I personally love Foo Yue)!

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  7. mycookinghut
    Thanks for dropping by. I'll always attack the bean curd sticks first!

    ICook4Fun
    Thanks. My dad used to like it steamed with a bit of sugar, place it in the rice pot just before the rice is done, then eat with plain rice or porridge.

    dinewithleny
    Hope you'll like it.

    Elin
    Yup, sometimes we get mental block, cracking up our brains what to cook.

    Kristy
    Guess lam yu will also work as well.

    Jen
    Sometimes I just mix whatever I can lay hands on and cook, keeping fingers crossed that it's edible for the picky eaters!

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  8. the fu yue alone is very tasty and i know this is one very delicious dish! must ask for more rice!

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  9. Thanks for the great idea! Now I know how to make good use of my left-over bean curd stick and foo yue. Happy Chinese New Year!

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  10. Lena
    Yes, it's good to replace 'fu yue'with 'nam yu' and notice the difference in taste.

    Sonia
    You're most welcome. Yes, put nothing to waste. A Happy New Year full of joy, happiness, wealth and health to you and and your family too!

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  11. The combination of beancurd sticks and preserved beancurd are perfect. I can have only these two and go with a bowl of rice. :)

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  12. This looks like quite a lovely dish to me. I'd really like to give it a try. I hope you have a wonderful day. Blessings...Mary

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