Skip to main content

Braised chicken with preserved beancurd ~ Foo Yue Kai


This is truly an original recipe as I just whipped it up with whatever I have on hand and one of the ingredients is foo chook or beancurd sticks which is my favourite.




Pre-fried beancurd sticks, foo yue, dried cloud ears and wolfberries.



Crispy deep-fried beancurd sheets, cloud ears, soaked and cut, foo yue mashed into a paste. All the ingredients in the wok with the chicken.





I just love the crispy foo chook and find this dish light and goes very well with plain white rice!

Ingredients
  • 450 gm free range chicken, skin removed and cut into bite size
  • 10 gm beancurd sticks
  • 10 gm cloud ears/'wan yee'
  • 2  tsp wolfberries
  • 2  Tbsp preserved beancurd/'Foo Yue' mashed into a paste
  • 2  tsp sugar or to taste
  • 2.1/2 cups water
  • A few slices of young ginger
  • Salt to taste
Preparation
  1. Soak the cloud ears in water and once they're soft, cut off the stems and tear into smaller pieces.
  2. Season the chicken with 1/2  tsp salt, set aside.
  3. Wipe the beancurd sticks with a damp kitchen towel, break into shorter lengths and deep fry.  Drain off oil and set aside.
  4. Saute the ginger slices with some oil, add in the chicken pieces and stir-fry.
  5. Mash up the preserved beancurd and add into chicken pieces, fry for a while.
  6. Add in 1.1/2 cups of water and let it simmer.
  7. Add in the cloud ears, sugar and let the chicken cook till they are tender.
  8. Add in the deep fried beancurd sticks and you may need to add in another cup of water at this juncture as the beancurd sticks tend to absorb a fairly substantial amount of liquid.
  9. Fine tune to taste, toss in the wolfberries, give it a quick stir and turn off heat.
  10. Dish out onto plate  and serve hot with rice.




Labels:

Comments

  1. mycookinghutJanuary 29, 2011 at 1:57 AM

    Love eating deep fried bean curd stick like this!

    ReplyDelete
  2. ICook4FunJanuary 29, 2011 at 2:24 AM

    I still have a jar of foo yue used for my siew yoke. Don't know what to do with it. Thanks for sharing this idea of cooking it with chicken.

    ReplyDelete
  3. dinewithlenyJanuary 29, 2011 at 4:47 AM

    cheah, this looks so delicious. with a bowl of rice.... mmmm.... bookmarked. hopefully will get to try it soon.

    ReplyDelete
  4. ElinJanuary 29, 2011 at 8:05 AM

    Great dish! The ingredients complement each other well. Must try this out....ad I am running out of idea what to cook Thanks for sharing something nice and original;) Gong Xi Fa Cai!

    ReplyDelete
  5. My Little SpaceJanuary 29, 2011 at 9:11 AM

    Cheah, I've taken this dish before at one of the famous Nyonya restaurant in Melaka but they cooked with 'lam yu' instead of 'fu yu'. It's a flavourful yummy dish. Thanks for sharing & I'm sure you're having a good time now. Enjoy!
    Cheers, Kristy

    ReplyDelete
  6. Smoky Wok (formerly Tastes of Home)January 29, 2011 at 11:42 AM

    Love these kinds of 'the moment' dishes - your chicken dish must be so full of texture and yummy flavours ( I personally love Foo Yue)!

    ReplyDelete
  7. Sokehah cheahJanuary 30, 2011 at 9:51 AM

    mycookinghut
    Thanks for dropping by. I'll always attack the bean curd sticks first!

    ICook4Fun
    Thanks. My dad used to like it steamed with a bit of sugar, place it in the rice pot just before the rice is done, then eat with plain rice or porridge.

    dinewithleny
    Hope you'll like it.

    Elin
    Yup, sometimes we get mental block, cracking up our brains what to cook.

    Kristy
    Guess lam yu will also work as well.

    Jen
    Sometimes I just mix whatever I can lay hands on and cook, keeping fingers crossed that it's edible for the picky eaters!

    ReplyDelete
  8. lenaJanuary 31, 2011 at 12:34 AM

    the fu yue alone is very tasty and i know this is one very delicious dish! must ask for more rice!

    ReplyDelete
  9. SoniaJanuary 31, 2011 at 12:42 AM

    Thanks for the great idea! Now I know how to make good use of my left-over bean curd stick and foo yue. Happy Chinese New Year!

    ReplyDelete
  10. Sokehah cheahJanuary 31, 2011 at 6:49 AM

    Lena
    Yes, it's good to replace 'fu yue'with 'nam yu' and notice the difference in taste.

    Sonia
    You're most welcome. Yes, put nothing to waste. A Happy New Year full of joy, happiness, wealth and health to you and and your family too!

    ReplyDelete
  11. Christine HoJanuary 31, 2011 at 9:00 PM

    The combination of beancurd sticks and preserved beancurd are perfect. I can have only these two and go with a bowl of rice. :)

    ReplyDelete
  12. tigerfishFebruary 1, 2011 at 1:43 AM

    A very homey dish.

    ReplyDelete
  13. Mary BergfeldFebruary 1, 2011 at 10:59 PM

    This looks like quite a lovely dish to me. I'd really like to give it a try. I hope you have a wonderful day. Blessings...Mary

    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

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe