Skip to main content

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.




Labels:

Comments

  1. mycookinghutJanuary 29, 2011 at 1:57 AM

    Love eating deep fried bean curd stick like this!

    ReplyDelete
  2. ICook4FunJanuary 29, 2011 at 2:24 AM

    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. dinewithlenyJanuary 29, 2011 at 4:47 AM

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

    ReplyDelete
  4. ElinJanuary 29, 2011 at 8:05 AM

    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. My Little SpaceJanuary 29, 2011 at 9:11 AM

    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. Smoky Wok (formerly Tastes of Home)January 29, 2011 at 11:42 AM

    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. Sokehah cheahJanuary 30, 2011 at 9:51 AM

    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. lenaJanuary 31, 2011 at 12:34 AM

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

    ReplyDelete
  9. SoniaJanuary 31, 2011 at 12:42 AM

    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. Sokehah cheahJanuary 31, 2011 at 6:49 AM

    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. Christine HoJanuary 31, 2011 at 9:00 PM

    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. tigerfishFebruary 1, 2011 at 1:43 AM

    A very homey dish.

    ReplyDelete
  13. Mary BergfeldFebruary 1, 2011 at 10:59 PM

    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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Braised Pork Ribs with Yam & Wood ear fungus

I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked.  She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife.  It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness.  But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy. Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus Ingredients 750 gm Yam/Taro, peeled and cut into chunks 450 gm pork ribs, marinated with some seasalt 30 gm wood ear fungus, soaked, stemmed and cut into strips 2 pieces fermented beancurd (Nam Yue), mashed with some water 1 small knob ginger, smashed 5 cups water or more 1/2  tsp  dark soya sauce Salt and sugar to taste 2 tsp Shaoxing wine Method In a wok, saute th...
28 comments
Read more