Fermented bean curd, sometimes known as the Chinese version of cheese, is a very versatile condiment commonly used to flavour rice, porridge or stir-fries. While I like it as it is with plain porridge, I like to use it to marinate chicken too. If you’re a big fan of fermented bean curd like me, do check out my oven-baked chicken recipe here.
The good thing about consuming fermented bean curd is that it makes food more palatable when you have a weak appetite especially when you’re sick and not being able to taste your food. I’m still recovering from the symptoms of a viral infection that started a week ago and whatever I put in my mouth, it was either bland or bitter so this dish really helps my taste buds to temporarily function again.
STIR FRIED CHICKEN WITH SPICY FERMENTED BEAN CURD
Ingredients (serves 2)
300g boneless chicken leg, remove skin & cut into bite-size pieces
1 tsp sesame oil
1 tbsp water
1 tbsp chinese cooking wine
5 slices ginger
4 cloves garlic, thinly sliced
2 bird’s eye chillies (or chilli padis), sliced
2 stalks spring onions, chopped
Marinade:
2 tbsp bottled spicy fermented bean curd with sauce
1 tbsp chinese cooking wine
1 tsp sugar
Instructions
1. Marinate chicken and chill in fridge for at least an hour before cooking.
2. Heat a little oil in pan and saute ginger, garlic and chillies till fragrant.
3. Add chicken, stir fry till meat is no longer pink.
4. Add sesame oil, chinese cooking wine and water.
5. Stir in spring onions and serve with rice porridge.
Nothing too fanciful. I merely had this with some vegetables and plain porridge which was good enough to get me going.