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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

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Comments

  1. Sonia ~ Nasi Lemak LoverApril 2, 2012 at 4:50 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahApril 3, 2012 at 10:43 PM

      Yes, most kids will not like this fermented beancurd.

      Delete
  2. Jessie-CookingMomentsApril 2, 2012 at 6:00 PM

    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. ann lowApril 2, 2012 at 6:04 PM

    Love this homey dish with extra rice :)

    ReplyDelete
  4. UnknownApril 2, 2012 at 10:15 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahApril 3, 2012 at 10:46 PM

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

      Delete
  5. My Little SpaceApril 4, 2012 at 9:08 PM

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

    ReplyDelete
  6. Angie's RecipesApril 5, 2012 at 1:47 AM

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

    ReplyDelete
  7. Biren @ Roti n RiceApril 9, 2012 at 5:50 AM

    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. lenaApril 9, 2012 at 11:21 PM

    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

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