Skip to main content
logo
Food Advertising by

Red fermented beancurd paste aka 'Nam Yue' Chicken ~ 南乳鸡


I've made spare ribs with red fermented beancurd paste before and today I'm sharing with you a chicken dish with these cubes of bean curd that have been preserved in fermented red rice and other seasonings.  No aftermath cleaning of the kitchen was needed as I didn't deep fry these chicken pieces, only cooked them in a non-stick pan, with lid on!



Recipe for Red-fermented Beancurd Chicken aka 'Nam Yue' Chicken ~   

Ingredients                                        

  • 750 gm drumsticks and whole leg of chicken
  • 1 piece red-fermented beancurd, mashed
  • 1 tsp honey
  • 20 gm ginger, pounded and juiced
  • 4 to 6 cloves of garlic, minced
  • 1.1/4 tsp sugar
  • 1/2 Tbsp light soya sauce
  • 1/2 tsp dark soya sauce
  • 50 ml water to add to the mashed red-fermented beancurd
  • a pinch of salt
  • 2 tsp Shoaxing wine to drizzle
Method
  1. Marinate the chicken with the mashed beancurd, honey, ginger juice, minced garlic, sugar, light and dark soya sauce and a pinch of salt.  (I marinated them overnight, kept refrigerated).
  2. Place the chicken onto a non-stick pan, cook on low heat.  Gradually add in the marinade, turning the chicken from side to side.  Cover with lid and cook on medium heat till the chicken is cooked and the marinade reduced.
  3. Fine tune to taste.
  4. Drizzle on the Shaoxing wine and turn off heat.
  5. Dish out and serve immediately.



Comments

  1. It must be very flavourful with fermented bean curd.

    ReplyDelete
    Replies
    1. Yes, the fermented beancurd is a versatile ingredient.

      Delete
  2. This 南乳鸡 looks so delicious, Cheah. Definitely want to cook this for my family.

    ReplyDelete
  3. This chicken look so delicious, juicy.. yummy!

    ReplyDelete
  4. Hi Soke Hah, I just love your style of cooking, no deep frying and it is always so perfect cooking with a non-stick pan. No greasy kitchen I agree. Yet the result is awesome dish for the family. This Shanghai red bean curd is good for marinating meats. I still have a few pieces left. Will try this dish with it. Thanks for sharing.

    ReplyDelete
    Replies
    1. You're most welcome, Kimmy. I hate to clean up a greasy kitchen after each meal, that's why I keep frying, especially deep frying to a minimum!

      Delete

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

Coconut Lemon Muffins ~ 椰子柠檬玛芬

These muffins with a tropical flavour of lemon and coconut are very soft and moist.  They stay fresh till the next day, kept in a container.






Coconut Lemon Muffins  ~椰子柠檬玛芬 
Ingredients
210 gm plain flour80 gm caster sugar1 cup plain yoghurt1 'L' egg1/3 cup vegetable oil1 tsp baking powder3/4 tsp bicarbonate of soda1/4 tsp salt1 Tbsp lime juice25 gm dessicated coconutRaw sugar to sprinkle on top (optional)Method Sift the flour with baking powder, bicarbonate of soda, salt, whisk in the sugar.Beat yoghurt, egg, oil and lime juice till smooth.  Stir this into the dry ingredients just till moistened.Fold in the dessicated coconut.Using an ice cream scoop, fill up paper lined muffin pan 2/3 full.  Sprinkle on some raw sugar.Bake in a preheated oven @ 200deg.C for 18 to 22 mins. till golden brown.  Test with a skewer till it comes out clean.Serve warm or cool to room  temperature.Yield :  10 muffins.

Chicken Floss Swiss Roll ~ 鸡肉松蛋糕卷

This is a savoury swiss roll filled with peanut butter and chicken floss.  The airy and light sponge is delicious with this combination and it can be enjoyed for breakfast, as a snack at any time of the day.






Chicken Floss Swiss Roll  ~  鸡肉松蛋糕卷

Ingredients 
(A)  4 'L' egg yolks
       30 gm caster sugar
       30 ml vegetable oil
       30 ml milk
       50 gm plain flour   )  sifted
       20 gm rice flour     )

(B)  4 'L' egg whites
       40 gm caster sugar
       1 tsp lemon/lime juice or vinegar

(C)  Chicken floss and peanut butter for filling

Method

Line a 10 x 10 inch square pan with parchment paper.Whisk egg yolks, sugar, oil and milk till well incorporated.  Fold in sifted plain and rice flour.  Mix well.In a clean bowl, whisk egg whites with lemon juice or vinegar, add in sugar in batches and beat till stiff peaks but not dry.Fold in 1/2 meringue into the egg yolk mixture, mix well.  Gently pour this into the balance meringue and mix well but not to overmix as th…

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.