Red fermented bean curd, sometimes also known as Chinese cheese is similar to cheese as it is an acquired taste, and isn’t accepted by everyone if you don’t have substantial exposure to it. The unique flavor of red fermented bean curd is the perfect companion for a large variety of food. Some people like to simply use it as a condiment for plain congee and rice. It is also great for cooking, especially with pork, chicken and vegetables. Again this is similar to western cheese which can be enjoyed on its own, but can also be used as an ingredient in many different dishes.
Here’s a dish that showcases how red fermented bean curd and honey enhance the flavor of chicken wings.
- 12 frozen mid-joint chicken wings
- 2 slices ginger
- 1.5 squares/bricks Red Fermented Bean Curd
- 3/4 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1 teaspoon Chinese cooking wine
- 1 tablespoon honey
- Defrost chicken wings. Blanch chicken wings in large pot of boiling water for 20-30 seconds. This can remove some oil and the frozen smell/taste from the wings.
- Heat wok over high heat and pour in 1 tablespoon oil. Add ginger and cook until fragrant.
- Add chicken wings and cook until light brown.
- Add red Fermented Bean curd, soy sauce and dark soy sauce, cook over medium heat for 8 minutes.
- Flip the chicken wings over to let the other side absorb the sauce. Cook for another 8 minutes.
- Add cooking wine and sugar. Mix well and cook for another 5 minute or until cooked through.
- Remove from heat. Transfer chicken wings to a bowl and mix with 1 tablespoon of honey before serving.