Fermented bean curd or bean cake is also known as perserved bean curd or wet bean curd or bean cheese (fu yu; foo yi; foo yu). It is cubes of tofu immersed in a broth and has a very pungent aroma and strong, cheesy flavor. It comes in two colors. The white version is often served with rice or used to flavor soups and vegetable dishes, while the red often accompanies meats. It comes in jars or crocks in Asian markets.
In this dish, ground chicken meat is stir-fried with Foo Yi, and cooked with Short Rice Four Noodles (Kueh Tikus). Red and Green Bell Peppers, Carrots and Green Onions are added as accompaniments to enhance the flavor of the dish, and at the same time gives the dish a colorful flavorsome texture.
Ingredients and Preparation for 4In this dish, ground chicken meat is stir-fried with Foo Yi, and cooked with Short Rice Four Noodles (Kueh Tikus). Red and Green Bell Peppers, Carrots and Green Onions are added as accompaniments to enhance the flavor of the dish, and at the same time gives the dish a colorful flavorsome texture.
- carrots - 1 medium size - sliced
- red and green bell peppers - 1/2 medium size - sliced
- green onions - 4 stalks
- garlic - 5 cloves - sliced
- onions - 1/2 large size - sliced
- short rice flour noodles - Kueh Tikus
- ground chicken meat - 1 lb
Prepare -
- Fermented Bean Curd - Foo Yi with Sesame Oil.
Cooking Steps
Continue stirring and frying.
For flavor, add:-
- 3 tbs Fermented Bean Curd - Foo Yi.
- 2 tbs chicken stock.
- 1/2 tsp black pepper
Combine well and continue stirring.
Continue stirring and combine well.
Continue stirring and combine well.
Add green onions.
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