Name: Braised Red Bean Curd Chicken
Yield: Serves 4
Cuisine: Chinese
Ingredients: 2 tablespoons dark soy sauce; 480 ml (16 fl oz) Chinese Chicken Stock or store-bought fresh stock; 1 teaspoon five-spice powder; 1 teaspoon sugar; 675 g (1½ lb) boneless, skinless chicken thighs; 2 tablespoons Shaoxing rice wine or dry sherry; 450 g (1 lb) potatoes; 2 teaspoons cornflour; 1½ tablespoons groundnut oil; 1 tablespoon light soy sauce; 2 tablespoons finely shredded fresh ginger; 4 teaspoons toasted sesame oil; 3 tablespoons fermented red bean curd; ½ teaspoon freshly ground black pepper; 1 teaspoon salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Easy Family Dishes

By Ken Hom

Published 1998

About

This home-style dish could easily have come straight out of southern China, and it probably did. It has been a standard item on the family tables of countless Chinese homes in the West. And it is typical of the hearty cooking my mother would prepare on an autumn or winter evening in Chicago. That is to say, this is a cold-weather dish.

One virtue of this treat is that my mother could make it the night before, or before she set off for work in the morning. Then, in the evening, she w