Yen Can Cook ~ Fermented Bean Curd Braised Chicken

I have been quite lazy to try out new recipe recently, hence a lack of updating for the recipe topic. Hopefully I can get my mojo back soon with more new recipes to share with you guys!

As usual, today’s recipe is a simple and quick one pot dish that everyone can try out – Fermented Bean Curd Braised Chicken. Feel free to add in additional ingredients such as wood ear fungus or Shiitake mushrooms to make the dish more wholesome. 

Ingredients (Serve: 3-4)

600g-700g chicken, cut into chunks

3 shallots, minced

3 cloves garlic, minced

1/2 thumb-sized ginger, sliced

1 stalk spring onion, cut into to 3 inch length

Cooking oil

Sauce

2 cubes fermented bean curd (Fu Yu), mashed

1.5 tablespoon soy sauce

1.5 tablespoon oyster sauce

1 teaspoon sugar

1 tablespoon Shaoxing Wine or any Chinese cooking wine

100ml water

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Step 1: Put the minced shallot in a mixing bowl. Heat up some oil and pour the hot oil into the minced shallots.

Step 2: Add in all ingredients of sauce into the minced shallot bowl (Step 1), mix well and set aside.

Step 3: Heat up cooking oil in a deeper skillet or claypot, saute ginger then followed by minced garlic till fragrant. Add in chicken chunks, cover the lid and let the chicken cook for 8-10 minutes, or until the chicken is half cooked. Open the lid and stir fry occasionally for even cooking. 

Step 4: Pour in the sauce mixture, stir to combine. Bring to a boil and braised with low heat until the chicken is fully cooked.

Note: Add in HOT WATER if the gravy runs dry.

Step 5: Add in spring onion, stir fry to combine. Serve.

HAPPY COOKING!  #stayhealthy #staysafe

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