Skip to main content

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.    



Comments

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