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. Love this homey dish with extra rice :)

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

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

    ReplyDelete
  7. 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
  8. 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

Coffee Kahlua Chiffon Cake ~ 咖啡戚风蛋糕

  It's Chiffon cake again.  I never get tired of baking chiffon cakes and am still looking for new flavours of chiffon cakes.  This is a coffee chiffon with added Kahlua liqueur.  I have shared Coffee chiffon with cocoa layering and Coffee Marble chiffon cake on my blog before and if you are interested feel free to take a peep.  Again as with all chiffon cakes, this Coffee Kahlua chiffon cake doesn't disappoint, it's soft and moist with a tinge of Kahlua liqueur. Coffee Kahlua Chiffon Cake  ~   咖啡戚风蛋糕 (adapted from 'here' with adjustment)   Ingredients (A) 6 egg yolks 90 gm caster sugar 75 ml hot milk 2.1/2 Tbsp coffee granules 1 tsp vanilla 3/4 Tbsp Kahlua 60 ml oil 90 gm plain flour 30 gm cornflour 1 Tbsp cocoa powder (B) 6 egg whites 75 gm caster sugar Method Sift flour, cornflour, cocoa powder, set aside. Dissolve the coffee granules in the hot milk.  Once cool, mix in the Kahlua and vanilla extract. Whisk the egg yolks with sugar till creamy.  Add in the coff

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

  This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy. Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕      Ingredients (A) 230 gm butter 150 gm caster sugar 200 gm self-raising flour 4 egg yolks 40 ml milk 20 ml coffee + 2.1/2 tsp coffee granules 1 tsp Kahlua liqueur (optional) 1/4 tsp salt 1 tsp vanilla 50 gm walnuts, lightly roasted and ground Whole walnuts for topping (B) 4 egg whites 20 gm caster sugar Method Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan. Dissolve the coffee granules with 20 ml hot water, set aside. Sieve the flour with salt, set aside. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well. Fold in the sifted flou

Yam Puff ~ 'Wu Kok'

This is one of the must-have items whenever we go for have dim-sum ...... 'Wu Kok' or Yam dumplings.  Initially I had a hard time struggling with the soft and sticky dough in the hot and stuffy kitchen, but fortunately after chilling it in the fridge for 50 mins., it could be 'man-handled' quite easily!  Phew, not too bad as this is my first attempt!