Red Fermented Tofu Chicken with Bamboo Shoots

Name: Red Fermented Tofu Chicken with Bamboo Shoots
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 750 g tender chicken (cut into 3.5 cm cubes); 150 g spring bamboo shoot meat (cut into pieces); green vegetables (blanched, for arranging around the edge); 1 red fermented tofu (mashed, mixed into the brine); 50 g red fermented tofu brine; 5 g wet starch (for thickening); 3 g scallion segments; 10 g white sugar; 1.5 g fine salt; 2.5 g MSG; 25 g Shaoxing wine; 25 g rendered pork lard (for drizzling over the sauce)

A classic Zhejiang dish featuring tender chicken and crisp bamboo shoots, steamed with red fermented tofu marinade for a vibrant color and rich, savory flavor.

1h 5m

Easy

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Red Fermented Tofu Chicken with Bamboo Shoots

Ingredients

tender chicken (cut into 3.5 cm cubes) 750 g

spring bamboo shoot meat (cut into pieces) 150 g

green vegetables (blanched, for arranging around the edge)

red fermented tofu (mashed, mixed into the brine) 1

red fermented tofu brine 50 g

wet starch (for thickening) 5 g

scallion segments 3 g

white sugar 10 g

fine salt 1.5 g

MSG 2.5 g

Shaoxing wine 25 g

rendered pork lard (for drizzling over the sauce) 25 g

Instructions

Marinate the Chicken

Cut the chicken into 3.5 cm cubes and place them in a small clay pot. Add the Shaoxing wine, fine salt, white sugar, and the red fermented tofu brine (first mash the red fermented tofu and stir it into the brine). Marinate for 30 minutes.

Prepare the Side Ingredients

Cut the spring bamboo shoots into bite-sized pieces.

Steam the Dish

Arrange the chicken pieces (skin side down) neatly in a bowl, place the bamboo shoot pieces on top, and pour over the marinade juices. Steam over high heat in a steamer for about 20 minutes. Remove from the steamer, drain the cooking juices into a pot, and transfer the chicken onto a serving plate. Arrange the blanched green vegetables around the edge as a border.

Pour the Sauce

Bring the collected cooking juices to a rolling boil over high heat, add the MSG, and thicken with the wet starch mixed into a slurry. Drizzle in the rendered pork lard, stir in the scallion segments, and pour the sauce over the chicken to finish.