Skip to main content
logo
Food Advertising by

Steamed chicken with Foo Yue



This steamed chicken dish is very easy and quick to prepare and minimum effort is needed to get this served on the dining table.  For those who have no inkling of what 'foo yue' is ..... it's fermented beancurd or sometimes people refer to it as Chinese cheese.   It has a pungent aroma and cheesy flavour.  Fermented beancurd comes in two colours, red and white.   The former is  usually cooked with meat while the latter is normally used to flavour vegetable dishes.





An appetising dish which will pair well with a bowl of hot white rice ........

Recipe for Steamed chicken with Foo Yue

Ingredients

  • 400 gm chicken cut into bite size     
  • 15 gm cloud ears, soaked, stemmed and cut into small pieces
  • 10 red dates, seeded and cut
  • 2  tsp wolfberries
  • a knob of ginger, sliced
  • 3  tsp foo yue, smashed
  • 1/4  tsp seasalt
  • 1/4  tsp sugar
  • 1/2  cup water + 1 tsp cornflour to thicken        

Preparation
  1. Marinate the chicken pieces with the smashed foo yue, salt, sugar, cornflour mixture and red dates for about an hour at room temperature.
  2. Mix in the cloud ears and wolfberries.
  3. Steam under rapidly boilling water for about 15 mins. till meat is cooked through.
  4. Test for taste.
  5. Garnish with spring onions.

I'm submitting this post to  Weekend Herb Blogging WHB # 328 hosted by


Other related posts :-
Braised chicken with preserved beancurd - Foo Yue Kai
Braised chicken with Foo Yue - Take 2

Comments

  1. simple and yummy! need more rice please, i love foo yue but my kids don't appreciate it.

    ReplyDelete
    Replies
    1. Yes, most kids will not like this fermented beancurd.

      Delete
  2. What a classic chinese dish! I love it! Do we also call the red type as "nam yue?" I have a bottle of "nam yue" at home, not eating it very often but love it!

    ReplyDelete
  3. I never think of using 'fu yi' in steaming the chicken. I like it. Thanks for sharing.

    ReplyDelete
    Replies
    1. You're most welcome. Was just experimenting with it and it turned out good.

      Delete
  4. Cheah, this sounds great! The chicken must be so flavourful.
    Thanks for sharing.
    Kristy

    ReplyDelete
  5. Is foo yue 'marinated bean curd'?
    The stir-fry looks really super!

    ReplyDelete
  6. I have never eaten steamed chicken with fermented beancurd but would love to give it a try as I know it will be really tasty. I use it a lot with veges.

    ReplyDelete
  7. i like foo yue, i've done in pork dishes but not steaming it with chicken, it sounds delicious, thanks for your great idea!

    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

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Braised Pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇

Not only is this Braised Pork ribs with mushroom  a homey dish, it's also very easy to prepare.  There are also three ways of cooking this delicious dish.  You can cook this in a pressure cooker if you're pressed for time, or in a slow-cooker or traditionally, simmering it in a good old fashioned, Wok!



Braised pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇
Ingredients

450 gm spare ribs12 Shitake mushrooms, soaked and stemmed 6 slices of ginger1/2 teaspoon black peppercorns, crushed1/4 teaspoon dark soya sauce1/4 tsp  chicken granules (optional)2.1/2 cups water, or morelight soya sauce, sugar and salt to tasteMethod In a wok shallow fry the ginger with some oil, then add in the mushrooms and stir-fry.Add in the spare ribs, stir-fry on high heat for about 5 mins. then add in  and some water.  Add in the sauces, crushed black peppercorns, chicken granules, lower the heat and cook till the ribs are tender.Fine tune to desired taste.Serve.