09 Jun Fu Ru Chicken Stew (腐乳焖鸡)
I’m a fourth-generation Malaysian with Chinese roots—but here’s the twist: I don’t actually speak Chinese. My mother tongue is Bahasa Malaysia, and growing up, my connection to Chinese culture came mostly through food. Dishes like this Fu Ru Chicken Stew (fermented bean curd chicken) were what tied me back to those roots—rich, bold, and deeply comforting. It’s a dish that feels both foreign and familiar, and every time I make it, I feel like I’m reclaiming a piece of my heritage.
Fu Ru Chicken Stew (腐乳焖鸡)
Cuisine: AsianDifficulty: Easy3-4
servings15
minutes45
minutesIngredients
500 g chicken (preferably bone-in pieces, like drumsticks or wings)
2 cubes red fermented bean curd (南乳 fu ru) + 1 tbsp of its brine
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp dark soy sauce (for color)
1 tsp Shaoxing wine (optional)
1 tsp sugar
4-5 cloves garlic (smashed)
3 slices ginger
1 dried chili (optional)
1 cup water or chicken stock
1 tbsp cooking oil
- Optional**
Tofu puffs
Mushrooms
Potatoes
Directions
- Marinate the Chicken (optional but worth it): Toss chicken with fu ru, soy sauces, oyster sauce, wine, and sugar. Let it sit for 30 mins, or overnight if you’ve got the time.
- Sauté Aromatics: Heat oil in a pot and sauté the garlic, ginger, and dried chili until aromatic.
- Brown the Chicken: Add chicken (and any leftover marinade) to the pot. Sear on all sides until lightly golden.
- Simmer Until Tender: Pour in water or stock. Bring to a boil, then lower to a gentle simmer. Cover and let it stew for 30–40 mins until the chicken is fall-apart tender and the sauce is rich.
- Final Adjustments: Taste and tweak. Fu ru is salty, so balance with sugar or more liquid if needed.
- Serve It Up: Plate it hot with steamed jasmine rice or plain porridge. Sprinkle spring onions if you like a fresh finish.
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