chicken with fermented red bean (紅腐乳) curd and black fungus (姜丝云耳鸡)

My mother loves fermented red bean curd. When I mentioned I was going to try cooking this dish, she got really excited.

And if I were to be honest, she had a really good reason to be excited too.

What is it about fermented red bean curd? Red bean curd is a type of preserved bean curd (also called fermented bean curd), that consists of cubes of bean curd that have been preserved in rice wine, fermented red rice and other seasonings.

When added to a dish, it adds a new dimension as well as a depth of flavour to the dish.

To start, I mashed 2-3 pieces of the bean curd.

I also sliced the ginger, chopped some black fungus and cut the spring onion.
 
Finally, I seasoned the chicken with dark and light soy, oyster sauce, pepper, sugar, sesame oil and Shaoxing wine.
 

In a heated wok, I saute minced garlic in vegetable oil for about 30 seconds before adding the mashed fermented red bean curd.

I cooked this for another minute before adding all the chicken, black fungus and ginger.

Once everything had been combined, I added water. I brought the water to a boil and then lowered the heat, covered the wok and simmered the chicken until it was cooked through, about 15-20 minutes.

Once the chicken was cooked through, I added a corn starch slurry to thicken the gravy. And the dish was ready.

Cook this.

Trust me. You will love this dish too!! 

Chicken with Fermented Red Bean Curd and Black Fungus
Serves 4
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Ingredients
  1. 1 free range chicken, chopped into manageable pieces
  2. 1 large knob of ginger, sliced
  3. 5 cloves of garlic, chopped
  4. a handful of black fungus, soaked in hot water for 10 minutes, drained and cut into manageable pieces
  5. 2 tablespoon of sesame oil
  6. 4 cubes of fermented bean curd with some of the liquid from the jar, mashed - I used 2.5 pieces as they were rather big
  7. 4 tablespoon of oyster sauce
  8. 3 tablespoon of light soy
  9. 2 tablespoon of dark soy
  10. 2 tablespoon of sugar
  11. 1 teaspoon of Shaoxing wine
  12. 1/4 teaspoon white pepper
  13. 2 cups of water
  14. 3 spring onions, cut into 5 cm lengths
  15. corn flour solution for thickening
Instructions
  1. Season chicken with dark and light soy, oyster sauce, pepper, sugar, sesame oil and Shaoxing wine.
  2. In a hot wok, saute garlic in a little vegetable oil for 30 seconds. Add chicken and stir to combine.
  3. Add ginger, black fungus and water. Stir to combine.
  4. Simmer, covered, on low heat until chicken is cooked through. Thicken with corn starch slurry.
  5. Garnish with spring onion. Serve hot, with rice.
Adapted from 3 hungry tummies
Adapted from 3 hungry tummies
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
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