Fermented bean curd cubes (腐乳) are staples in my kitchen and I love them with plain porridge. Have you used them for cooking before? As a marinade for chicken wings they are pure genius! My mum gave these deep-fried fermented bean curd chicken wings aka nam yee chicken wings (腐乳炸鸡翅) her thumbs up and wiped them out in record time.
Since the fermented bean curd cubes are deliciously savoury on their own, I did not even use salt or soy sauce. Seasonings are minimal. This recipe is also a great use of leftover sauce in the bottle.
The above bottle was what I used for this recipe. The fermented bean curd cubes are orange in hue. You may also use the other variant, the red fermented bean curd or nam yee (紅腐乳/南乳) for this recipe.
Marinated chicken: Notice that the flour is dissolved completely into the marinade and forms a sticky coat on the chicken.
For best results, marinade the chicken wings over night in the fridge (either in a zealed ziplock bag or covered bowl) for the chicken to fully absorb the marinade.