Red Bean Curd (Nam Yue) Baked Chicken
Ingredient
Ingredient
- 4 piece Upper Chicken thigh
- 1 tablespoon sugar
- 1 teaspoon chicken granules
- 1/2 teaspoon salt.
- 1 piece fermented red bean curd (Nam Yue)
- 1 tablespoon dark soya sauce.
- Sufficient Corn flour for coating
Direction
- Wash and clean chicken 4 chicken upper thigh. Pat until fully dry.
- Marinate chicken with shallots, chicken granules, sugar, salt and fermented red bean curd.
- Mixed until fully well combine. add 1 teaspoon dark soy sauce for more vibrant colour Marinate for at least 4 hours or best night
- Remove from fridge and place for 15 minutes at room temperature
- Fully coats with flour until well combine. Set aside for 10 mins before baking.
- Place on a baking wire rack to bake.
- Set timer temperature @200 c. Lowest rack for 20 minutes.
- 20 minutes later, brush some cooking oil on the surface of the chicken to prevent from drying. Then transfer the rack up to 3rd level near the upper grill .
- Continue baking until the surfaces are crispy. Done
- Brush some honey on the chicken and sprinkle some toasted black sesame seed.