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.
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.
Trust me. You will love this dish too!!
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Chicken with Fermented Red Bean Curd and Black Fungus (Serves 4-6)
Adapted from 3 hungry tummies
1 free range chicken, chopped into manageable pieces
1 large knob of ginger, sliced
5 cloves of garlic, chopped
a handful of black fungus, soaked in hot water for 10 minutes, drained and cut into manageable pieces
2 tablespoon of sesame oil
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
4 tablespoon of oyster sauce
3 tablespoon of light soy
2 tablespoon of dark soy
2 tablespoon of sugar
1 teaspoon of Shaoxing wine
1/4 teaspoon white pepper
2 cups of water
3 spring onions, cut into 5 cm lengths
corn flour solution for thickening
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.