Braised chicken with preserved beancurd ~ foo yue kai

Name: Braised chicken with preserved beancurd ~ foo yue kai
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: En
Ingredients: 450 g free range chicken; 10 g beancurd sticks; 10 g cloud ears/'wan yee'; 2 teaspoons wolfberries; 2 tablespoons preserved beancurd/'Foo Yue' mashed into a paste; 2 teaspoons sugar or to taste; 2.1/2 cups water; A few slices of young ginger; Salt to taste

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Main Dish

Very Easy

45 min

Ingredients

450 g free range chicken
10 g beancurd sticks
10 g cloud ears/'wan yee'
2 teaspoons wolfberries
2 tablespoons preserved beancurd/'Foo Yue' mashed into a paste
2 teaspoons sugar or to taste
2.1/2 cups water
A few slices of young ginger
Salt to taste

Preparation

Preparation20 min

Cook time25 min

Soak the cloud ears in water and once they're soft, cut off the stems and tear into smaller pieces.
Season the chicken with 1/2 tsp salt, set aside. Wipe the beancurd sticks with a damp kitchen towel, break into shorter lengths and deep fry.
Drain off oil and set aside. Saute the ginger slices with some oil, add in the chicken pieces and stir-fry.
Mash up the preserved beancurd and add into chicken pieces, fry for a while.
Add in 1.1/2 cups of water and let it simmer. Add in the cloud ears, sugar and let the chicken cook till they are tender.
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.
Fine tune to taste, toss in the wolfberries, give it a quick stir and turn off heat. Dish out onto plate and serve hot with rice.