There’s just a couple of pcs of Nam Yue (or fermented red bean curd) leftover that my sister gave me some years ago and I was determine to find ways to use it. Asked my girlfriend, Lannie and she told me I can make Fried Nam Yue Spareribs.
I had some chicken drummettes in the fridge and that’s how Baked Crispy NamYue Drummettes. Baked coz I didn’t want to deepfry and it works beautifully.. 🙂
- ±1kg chicken drummettes (or winglets)
- 1½-2 cubes nam yue (or fermented red bean curd)
- 2 tbsp nam yue sauce
- ½ tsp 5-spice powder
- ¼ tsp black pepper powder
- 2 tbsp cornflour
- 3 tbsp rice flour
- a bit of salt, to taste
- some white sesame seeds – optional
|Prep time||10 mins|
|Cook time||±40 mins|
|Total time||±120 mins|
- Mash nam yue in a big bowl finely. Add in nam yue sauce, 5-spice powder and pepper. Mix well.
- Add in chicken and mix well with marinade. Put chicken mixture in fridge for at least 1 hr, or overnite would be perfect.
- When ready to bake, remove chicken mixture from fridge to come to room temperature.
- Preheat oven at 230C or fan oven at 210C. Line baking tray with alu foil and spray on some vegetable oil.
- Then mix both flours (and sesame seeds, if using) in a plate and set aside.
- Put chicken a few pcs at a time and mix in flour. Shake off excess flour and set on the lined tray, slightly apart. Continue till all chicken pcs are done.
- Put tray in oven and bake for ±30 mins, remove from oven, turn chicken pcs over and bake for another 5 mins till both sides are nice golden brown and crispy.
- Serve immediately with some salad. Good as snacks or as part of a main meal.
Lannie wasn’t sure if baked would be crispy or not. Yes, it’s crispy but not as crispy as when it’s deepfried. But definitely baked’s healthier, I think. Delish.. Thank you, Lannie.. 🙂
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