Friday, 18 January 2013

Roasted Chicken Wing with Preserved Red Bean Curd

When I first saw this dish in Helena's Kitchen, I told myself I must make this dish one day. I like to use preserved red bean curd in marinating, it make the dish smell good and I simply love the taste. Maybe because I am a hakka (well, maybe still but I forgot how to speak most of the hakka dialect), I was brought up eating hakka fried pork (客家炸肉). Hakka fried pork is made by marinating the pork in preserved red bean curd before frying it, it taste so nice with the aroma. Then now, I learn how to make roasted chicken wing with preserved red bean curd, and I love it too, it is finger licking good! I have slightly tweaked the recipe, for original recipe please hop over to Helena's Kitchen.



Roasted Chicken Wing with Preserved Red Bean Curd
Recipe adapted from (Helena's Kitchen)

Ingredients:
12 chicken wings

Marinate:
2 preserved red bean curd
2tbsp preserved red bean curd juice
2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp honey
1 1/2 tbsp fish sauce

Steps:
1) Mash up the preserved red bean curd with the juice and mix all the ingredients for marinate in a bowl.
2) Clean and pat dry the chicken wings, put it into the mixing bowl with marinate, make sure each chicken wing is coated with the marinate. Put it into fridge and marinate for at least an hour. (I marinate for about 2 hour)
3) Preheat oven to 200 degC. Line the chicken wings on a baking tray and roast it for about 20 minutes, turn  the chicken wing to the other side and baste with the reserved sauce, roast for another 15-20 minutes or until it is cooked.
4) Remove from oven and serve warm.



20 comments:

  1. It looks tasty, thanks for sharing!!! =]

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  2. wow this sounds amazing! I use preserved bean curd a lot but somehow always the plain white version, picked up from my mum. must try the red one one day!

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    1. yeah...i like to eat porridge with the plain white preserved bean curd too...now learning how to use the red one..have a try

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    2. I just got a jar today, thought of you and your chciken wings immediately, can't wait! x

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    3. sorry for late reply Shu Han, have you tried to make it? How do you find it?

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  3. Hi Stephanie, thanks for dropping by my blog. I have also made this before, totally yummy isn't it! I always marinade an extra batch and keep it in the freezer for emergency days ;)

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    1. Hi Esther, I should have marinate extra and freeze it too..to use it for those lazy days when I don't feel like cooking after a long day at work...thanks for your idea!

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  4. hi stephanie, i just eaten a few times this nam yee chicken, more often is nam yee pork ribs. This is sure looking good and i also like that it's a baked version:)

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    1. talking about pork ribs, I want to try it with pork ribs too, I only use pork ribs for soups most of the time, maybe should learn how to use pork ribs on others dish

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  5. I know these wings are very yunmmy! Love the taste of preserved red bean curd.

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  6. Stephanie,
    I love these. I use to go to this cafe who cooked really nice nam yee wings by deep frying it.
    Yours is roasted , I would like to try this..:D

    Have a wonderful week ahead!
    mui

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  7. Thanks Mui! Same to you, have a nice day

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  8. Wow, baked chicken wings! I'm in! I love using the preserved bean curd too but only the plain white ones because I worry the red ones are too spicy for my kids...is it? Will try this soon! Thks!

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    1. I am not sure if it will be too spicy for kids, I can't taste the spiciness, maybe my tastebud problems...hehe...maybe you can try to reduce the amount? let me know when you have tried it

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  9. This looks delicious! I love chicken wings, the best part of a chicken! And nam yee is one of my favourite ingredients in cooking. Great with chicken and meat! I could finish that whole plate of chicken wings! Yum!

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    1. yeah, I love chicken wings too, they are great for marinate!

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  10. I can smell from here already , I love to cook with Nam Yue too..

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