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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!


Labels:

Comments

  1. ann lowMay 9, 2011 at 4:13 PM

    I love foo yue and this chicken dish is always on my table most of the time.

    ReplyDelete
  2. My Little SpaceMay 9, 2011 at 11:12 PM

    Haven't had this for a long time! Must make this one of this day.
    Kristy

    ReplyDelete
  3. Sokehah cheahMay 9, 2011 at 11:43 PM

    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. UnknownMay 10, 2011 at 2:15 AM

    So many new ingredients in this recipe would love to try...looks great!

    ReplyDelete
  5. Sokehah cheahMay 10, 2011 at 5:57 PM

    Ananda
    Yes, these ingredients are very, very new to you!

    ReplyDelete
  6. shazMay 10, 2011 at 8:08 PM

    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. ElinMay 10, 2011 at 8:47 PM

    Mmmmm......I can imagine how good this dish is;) simple and fuss free ,good for me ;)

    ReplyDelete
  8. AnonymousMay 10, 2011 at 11:53 PM

    Awesome! This sounds so delicious, and I absolutely love Malaysian food (though I've never tried making it myself).

    ReplyDelete
  9. pigpigscornerMay 11, 2011 at 4:21 AM

    Very interesting use of foo yue! Must try!

    ReplyDelete
  10. Sokehah cheahMay 11, 2011 at 9:19 AM

    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. daphneMay 15, 2011 at 9:36 PM

    I would love the foo yue! Maybe is hould sneak it in to our dinner one night! LOL

    ReplyDelete
  12. Sokehah cheahMay 16, 2011 at 12:05 AM

    Daphne
    Not many people like the taste of foo yue. If you're trying it out, maybe cook a small portion!

    ReplyDelete

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