Skip to main content
logo
Food Advertising by

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!

    ReplyDelete
  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.

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

    ReplyDelete
  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!

    ReplyDelete
  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

    ReplyDelete
  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)!

    ReplyDelete
  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!

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

    ReplyDelete
  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!

    ReplyDelete
  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!

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

    ReplyDelete
  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

    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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

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.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…