Diced Chicken in Spicy Fermented Tofu Sauce

Friday, 12 August 2011

Fermented beancurd is good stuff. It's gotta be. Otherwise, it wouldn't have survived war, peace, and technological upheavals for more than 2,000 years.

Fermented beancurd is salty, creamy and aromatic. It may be used as a seasoning, or eaten as it is with porridge or rice.

Tired of salting meat with soya sauce, oyster sauce, fish sauce, and plain old salt?

Try fermented beancurd.

If you like chicken, and if you like fermented beancurd, you'd like chicken stir-fried with fermented beancurd. I'm sure of that, like I'm sure your mother is a woman.

DICED CHICKEN IN SPICY FERMENTED TOFU SAUCE (香辣腐乳鸡丁)
(Recipe for 4 persons)

400 g boneless chicken leg, wash and dice 2 cm
Marinade
1½ tbsp white fermented beancurd's pickling liquid
⅓ tsp salt
½ tbsp sugar
1 tbsp Shaoxing wine
1½ tbsp water
Stir-fry
1 tbsp white sesame oil
1 piece ginger, half thumb size, peel, wash and slice thinly
3 cloves garlic, peel, wash and slice thinly
3 bird's eye chillies, wash, trim and slice diagonally 3 mm thick
3 sprigs spring onion (white part), cut 1 cm long
30 g white fermented beancurd, mash
1 tbsp Shaoxing wine
Finishing touch
3 sprigs spring onion (green part), cut 1 cm long
¼ tsp white sesame oil

Mix chicken with marinade ingredients till all liquid is absorbed. Marinate for 15 minutes or longer.

Heat 1 tbsp white sesame oil till very hot. Add ginger and stir-fry over high heat till lightly golden. Add garlic, chillies and spring onions (white part). Stir-fry till garlic is also lightly golden. Add fermented beancurd and stir-fry till fragrant. Add chicken and stir-fry till wok is very hot. Drizzle with wine and stir through. Drizzle with 1 tbsp water and stir through again. Add 2 tbsp water and continue stirring – a few minutes would do – till chicken is just cooked (totally opaque and firm), and sauce is reduced and slightly thickened. Or leave sauce a bit watery if not eating within 10 minutes, because it thickens as it sits.

Taste and adjust seasoning if necessary. Turn off heat. Sprinkle with spring onions (green part). Stir through. Sprinkle with ¼ tsp sesame oil. Plate and serve immediately.

Five-Spice Beancurd Skin

Thursday, 29 July 2010

'Go for it! It's free!' the HR manager said.

The word 'free' reverberated through my head. If I were a cartoon figure, my eyes would have popped out. The HR manager was giving me the ultimatum for the medical check-up under company expense: use it or lose it, by year-end. So I used it, the first ever medical exam in my life.

I did the check-up towards the end of the year, when I was home for the festive season whilst working overseas. Amidst the endless rounds of eating, drinking and shopping, I managed to find time to see my doctor. The various tests took half a day or so, and I just gritted my teeth and went through all of them. Except the one which involved the doctor wearing gloves. Eww! No, thank you!