Red Fermented Beancurd (Nam Yue) Roast Chicken | BIG Bites MY (Panasonic Cubie)
Red Fermented Beancurd (Nam Yue) Roast Chicken
When I know I'll be busy, this is an easy prep-ahead meal - a simple, basic recipe that uses staple pantry ingredients. SO EASY LAH! Preparation time is only about 10 minutes. I usually prep the night before to marinate and just pop it into the oven to roast when I get home from work. The recipe shown here feeds 1, just double up accordingly if you are cooking for more. Soooooo good with a rice and some crunchy greens like Japanese cucumber.
Watch video for step-by-step method of preparation
Cooking time: 40 minutes
Serving: 1 (increase portions accordingly if you are cooking for more)
Ingredients:
- 1 chicken leg
- 1 thumb-sized ginger
- 1 piece Nam Yue (red fermented beancurd) + 1 tablespoon Nam Yue sauce
- 1/4 teaspoon sugar
- 1/2 teaspoon Shao Xing wine
- 1 tablespoon groundnut oil
- 1 egg
Method:
- Whisk egg and set aside
- Grate ginger to extract ginger juice. Strain ginger juice to remove the pulp. Set aside.
- Nam Yue (Red Fermented Beancurd) Paste:
- Mash the Nam Yue cube and the Nam Yue sauce
- Add sugar, Shao Xing wine and ginger juice. Stir to combine.
- It's quite salty, but still taste and flavor to your liking
- Add 1 tablespoon of beaten egg. Stir to combine.
- Coat chicken with the Nam Yue (Red Fermented Beancurd) paste. Cover and leave it to marinate overnight in the fridge.
- Cooking time:
- Panasonic Cubie: Convection with preheat setting; 180°C for 35 to 40 minutes
- Oven (preheated): 180°C for 35 to 40 minutes
- After 20 minutes, coat chicken with a layer of oil to crisp the skin during roasting. Cover the leg joint with a foil tent to prevent it from burning during roasting.
- Around the 35-minute mark, coat chicken with another layer of oil and pop it back into the oven for another 5 minutes. (Total roasting time: 40 minutes).
- Serve hot with some crunchy Japanese cucumber slices or make some simple Asian pickled veggies to go with it.
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