Oven baked Nam Yue Chicken Wings (with fermented red bean curd)

This slideshow requires JavaScript.


Ready : 45  mins [Prep : 15 mins † Cooking : 30 mins † Not Inclusive Of Marinating Time]
Serve : 4 with White other dishes
Generic : Oven-bake
Level : Easy
Idle : 30 mins Printable Recipe.


A Pungent Aromatic Enhanced Baked Chicken

“Nam Yue Fried Chicken” is of Hakka origin, next to the famous Hakka “Nam Yue Fried Pork Belly (客家炸肉)”. It is basically deep-fry Chicken marinated with Nam Yue (Fermented Red Bean Curd). On it’s own, Nam Yue has an “acquired taste” but with the right combination of ingredients, it can turn a dish into an unmistakably flavorful most aromatic experiences. Here, The VianD uses Chicken Wings and instead of adopting the traditional deep-fry method (Click for the Deep-fried version), this is oven-baked which is a lot less messy without the oil.  Here’s The VianD’s version of Oven Baked Nam Yue Chicken Wings (with fermented red bean curd).

IngredientS

 

MAIN :

  • Chicken Wings – with the tips removed and halved into drummettes and wings.

MARINATING :

  • The all-important ingredients, Fermented Red Bean Curd.
  • Not in the picture – Light Soy, Sesame oil, Shaoxing wine, finely chopped Garlic/Ginger, Salt, Sugar, White Pepper and a small amount of Flour (just to give it a slight crunchy coating). All to taste. (** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!)

MethoD

 

  • Step 1 : Marinate the Chicken Wings with the Marinating Ingredients for at least a few hours or better still overnight.
  • Step 2 : With the Wings at room temperature, arrange the Wings on a rack and bake for 10-15 minutes each side @ 180C. Make sure U have a rack to catch the dripping oil. Serve hot.

EnD
Copyright © 2014 The VianD · All Rights Reserved

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s