Mum’s Nam Yue Chicken (Fermented Beancurd)
Mum’s Nam Yue Chicken – A Comforting Stew with Fermented Beancurd
Equipment
- wok
Ingredients
- 450 g chicken pieces
- 2 medium potatoes sliced
- 2 –3 cubes Nam Yue fermented red beancurd
- 4-5 cloves garlic chopped
- 1 tbsp dark soy sauce
- Water as needed
- Salt to taste
- Oil for frying
Instructions
- Prefry potato slices until lightly golden; set aside.
- In a little oil, sauté garlic until fragrant.
- Add Nam Yue, loosened with a splash of water if thick.
- Add chicken pieces and stir-fry briefly to coat.
- Add potatoes and dark soy sauce.
- Pour in enough water to cover.
- Simmer until chicken is tender and sauce thickens.
- Taste and season with salt if needed.
Notes
Nam Yue Chicken - Quick FAQ
1. What is nam yue?
Nam yue (南乳) is Chinese fermented red beancurd. It’s salty, savoury, slightly funky, and adds deep umami to dishes. It usually comes in small jars with red-tinted cubes sitting in fragrant brine.
2. What does nam yue taste like?
It’s savoury, creamy, slightly tangy, and rich — similar to cheese in its funkiness but with a distinctly Asian flavour. When cooked, the sharp edges mellow out into a beautifully rounded savouriness.
3. What type of chicken works best for nam yue chicken?
Any chicken works, but thigh and drumstick pieces absorb the flavour best and stay tender during simmering. Kampung chicken (free-range) gives the dish a more traditional depth, as the bones release natural sweetness into the gravy.
4. Do I need to fry the potatoes first?
Yes — frying the potatoes until lightly golden allows them to hold their shape and soak up the gravy later without becoming mushy. This step is key to the dish’s creamy, comforting texture.
5. How much nam yue should I use?
It depends on how strong you like the flavour. Start with 1–2 cubes, taste, and adjust. Nam yue varies in saltiness across brands, so tasting as you go is important.
6. How do I keep the chicken tender?
Simmer gently on low or medium heat. Avoid boiling, which can cause the chicken to toughen. Stir sparingly to prevent the potatoes from breaking apart.
7. How do I get the gravy thick and rich?
Let the dish simmer uncovered for the last few minutes. The potatoes will help naturally thicken the sauce as they soften slightly.
8. I’m new to nam yue. How strong will it be?
Cooked nam yue is milder than it smells. Its funky aroma softens into a rich, savoury flavour that pairs beautifully with chicken and potatoes. Start small if you’re unsure and build up.