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Recipe: Fried Chicken With Red and White Fermented Beancurd

As all of us are at home all of the time, either getting “cabin fever’ pacing up and down, the telly no longer charms, gardening is out of the question as you live in a flat and reading gets tedious, how about getting into the kitchen and whip up some delectables (we hope they will be!!) which are readily available and which most of my dear readers can purchase, even under the current MCO.

Preparing food and cooking is known to be a calming activity, engaging the mind as well as the body. And as cooking for the family is all that is asked for during this stressful period, I will be posting recipes here on a daily basis for you to experiment with during the days ahead.

I cajoled my dear friend Margarita Lee (Ipohite) who currently lives in Sydney and who used to contribute recipes in these pages in the early days of Ipoh Echo, to ferret in her voluminous log of recipes and share some with us. Here is one of her easy recipes:

Fried Chicken With Red and White Fermented Beancurd 

By Margarita Lee

Margarita Lee

 

Ingredients A:

  • 8-10 pcs Chicken drumsticks/Chicken wings  
  • 1 pcs Nam Yue (Red fermented beancurd)
  • 1 pcs Fu Yue (White fermented beancurd)
  • 1 tbsp Shaoxing wine/Chinese cooking wine
  • 1 tbsp Oyster sauce
  • 1/2 tbsp sugar
  • 1 tbsp Corn flour 

Ingredients B:

  • 4 tbsp Corn flour/Potato starch 
  • Cooking oil 
Photo by Margarita Lee

Method:

  1. Clean and marinate chicken with Ingredients A for a minimum of 4 hours, preferably overnight in the fridge.
  2. Remove chicken from fridge, coat with corn flour or potato starch. 
  3. Heat oil in the wok and fry chicken for 3 minutes on each side with low heat.
  4. Remove chicken from wok, clean oil with a metal mesh strainer.
  5. On high heat, heat oil and add in chicken for a second frying until golden brown.
  6. Garnish and serve.

Notes: 

  • The total cooking time is about 8-10 minutes depending on the size of the chicken. 
  • Do not use high heat at the beginning of frying because Nam Yue is easily burned. 
  • Two types of fermented bean curd are used in this recipe as they both help create a deeper and richer flavour.
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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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