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Braised nam yue chicken with cloud ear fungus ~ 雲耳腐乳燜雞


This is a homey dish of preserved red bean curd (腐乳) braised with chicken and cloud ear fungus.  The preserved bean curd adds flavour to the dish while the cloud ear fungus (雲耳) absorbs all the flavours.  This dish pairs very well with plain white rice and all you need is to just add a dish of vegetables.



Braised nam yue chicken with cloud ear fungus  ~  腐乳雲耳燜雞  

Ingredients

  • 480 gm whole chicken leg, cut into bite size
  • 20 cloud ears, dried 
  • 1 pc nam yue, mashed
  • 2 star anise
  • 2 garlic, chopped
  • 2 slices ginger
  • white part of scallion
  • 1 Tbsp Shaoxing wine
  • 1/2 Tbsp oyster sauce
  • 1 Tbsp light soy sauce
  • 1/4 tsp dark soy sauce
Method
  1. Soak the cloud ears till soft, stemmed and cut into smaller pieces.  Rinse to get rid of impurities.
  2. Heat oil in a wok and panfry the ginger, garlic, star anise and the white part of the scallion.
  3. Mash up the beancurd, add wine to mix.
  4. Add in the chicken and beancurd mixture and the sauces.  Add enough water to cover the chicken, let it simmer, cover with lid and cook on medium heat till chicken is cooked.
  5. Check for taste and consistency of sauce.
  6. Dish out and serve with rice.    



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