Braised chicken with preserved beancurd ~ foo yue kai

Main Dish
4 servings
20 min
25 min
Very Easy


Number of serving: 4
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


  • 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.

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