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
- 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
- Marinate the chicken pieces with the smashed foo yue, salt, sugar, cornflour mixture and red dates for about an hour at room temperature.
- Mix in the cloud ears and wolfberries.
- Steam under rapidly boilling water for about 15 mins. till meat is cooked through.
- Test for taste.
- Garnish with spring onions.
I'm submitting this post to Weekend Herb Blogging WHB # 328 hosted by
Haalo of Cook (almost) Anything.
Other related posts :-
Braised chicken with preserved beancurd - Foo Yue Kai
Braised chicken with Foo Yue - Take 2