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Friday, January 6, 2017

BRAISED CHICKEN WITH TAUCU & NAM YEE

Again this is a simple, easy to prepare dish yet really tasty and delicious.   I have to say that the combination of seasoning is just awesome.  The sauce is good with rice.
The original recipe uses duck meat but I had substituted it with chicken whole legs and wings.  I believe it is a good dish if using duck but  I could not get to  buy duck in sections.  The vendor sells a whole duck which is a bit too much for my family.
Slightly modified recipe adapted from my selected cookbook for the month ‘Yum Yum Magazine No. 93’ for Cookbook Countdown Event#
Ingredients
2 large chicken whole legs – cut bite size pieces
2 chicken wings – cut into sections
2 tbsp each oil, chopped garlic and shallots
1 tbsp chopped ginger
Seasoning
2 tbsp fermented soya bean paste [taucu]
1 piece fermented red beancurd [nam yee]
1-2 tsp sugar to taste
2-3 tbsp light soy sauce to taste
600 ml water
  1. Heat oil in a non stick wok, sauté chopped ingredients until aromatic and fragrant.  Add in chicken and pan fry for a minute before adding the seasoning ingredient.
  2. Stir fry to mix well before adding water.  Bring to boil, then lower heat to simmer until chicken is tender and sauce thickens.
  3. Dish up to serve.
Cookbook Countdown


I'm sharing this post with Cookbook Countdown Event#13 hosted by Joyce of Kitchen Flavours and Emily of Emily's Cooking [Makan2] Foray

15 comments:

Anonymous said...

Hi Kimmy,
Just so happens that I bought a duck thinking of cooking lor ark but after seeing this recipe, I decided to try it out for dinner tonight.
I also add in some pork belly to braised together with the duck. Hope it turns out right. Thanks for the easy recipe.
Cheers,
Florence Choo

Kimmy said...

Hi Florence, I would love to know how it tastes with duck. Duck meat takes a longer time to braise till tender and you have to check on the seasoning use depending on the quantity of duck meat used. You may have to increase the seasoning and water to braise until it is tender and sauce reduced.

Phong Hong said...

Hi Kimmy! This must surely be a dish that is full of flavors. I actually bought a bottle of nam yee (not yet opened) with the intention of making fried chicken. I guess I can start off by cooking this taucu and nam yee dish first. Can't wait!

Anonymous said...

Hi Kimmy,
Just had the duck dish for dinner and it taste awesome! The added pork belly is superb as well. My hubby and two girls also gave their thumbs up. There is no gamey smell from the duck at all as initially I was worried that it would but I did increased the amount of seasoning and braised it till the meat was quite tender. Thanks again for another superb recipe.

Cheers,
Florence Choo

Emily said...

Ok Kimmy, I am coming over for dinner!

kitchen flavours said...

Hi Kimmy,
This dish looks delicious! I think I prefer chicken or pork over duck for this dish, so I would love your bowl of this braised chicken! I only like duck when roasted, or in kiam chye nyonya style soup!

Kimmy said...

Hi Emily, sorry it's finished. Next time.

Kimmy said...

Hi Florence, thanks for the feedback. Glad all is well and your family loves it.

Kimmy said...

Hi Phong Hong, with the taucu and nam yee, this dish isn't salty as expected. Do try it.

Kimmy said...

Hi Joyce, I love duck meat but like Florence I'm afraid of the 'gamey' smell. Anyway, my main problem is I can't get to buy duck meat in parts at the wet market.

weekend-windup said...

Mouth watering dish. Thanks for sharing the steps of preparation. I love to eat chicken...

Kayte said...

Oh, you make it look so easy and so delicious! I confess that I haven't ventured into much of this cuisine on my own, I'm really good at ordering it, but I haven't gotten brave enough to give it much of a go...when I look at your photos, I think "maybe I could do this one" and that is so inspiring. Love your bowl, so pretty and elegant.

Kimmy said...

Hi Kayte, it is easy yet awesome.Cooking time for this dish depends on the kind of meat you use. Can be from duck to chicken and even spare ribs or pork belly. Tastes is great if it is well braised.

TeaLady said...

Duck is so dark it would probably intensify the flavour a lot. So many of your dishes I want to try. Everything looks so easy to do.

Kimmy said...

Hi TeaLady, looking back some of the dishes here did tempt me to prepare it again. But as I have many recipes waiting to try and prepare, they remain in the to do list, hahaha!

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