Fermented Beancurd Chicken with Lotus Root Recipe

Besides being an excellent condiment with plain rice congee, fermented beancurd is also one of my favourite cooking ingredients. It is what I call the Chinese version of cheese as it has this salty and mildly sweet flavour (from the pickling liquid) that really makes food taste more robust and appetising. I had made a simple stir fry of Chicken with Spicy Fermented Beancurd earlier. This recipe is another variation of the same dish as I included lotus root for that extra crunch. This alone is just what I need for a warm, comforting porridge meal. Enjoy this Fermented Beancurd Chicken with Lotus Root Recipe!

Fancy a ‘dry’ version of fermented beancurd chicken? Try this Oven Baked Fermented Beancurd Chicken Recipe!

Fermented Beancurd Chicken with Lotus Root Recipe

Fermented Beancurd Chicken with Lotus Root Recipe

Ingredients (serves 2-3)
300g skinless & boneless chicken leg, cut into bite-sized cubes
1 tsp corn flour
3 cloves garlic, minced
3 pieces fermented beancurd (dou fu ru)
1 tsp pickling liquid of fermented beancurd
250g lotus root, thinly sliced
250ml chicken stock
1 tsp sugar
vegetable oil

1. Marinate chicken with pickling liquid and corn flour. Set aside for 15 minutes.
2. Heat a little oil in pan and pan-fry chicken till meat is no longer pink.
3. Add garlic and briefly stir fry till fragrant.
4. Add lotus root, fermented beancurd, chicken stock and sugar. Bring to a boil and then allow to simmer till sauce reduces by half.

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