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Roast Nam Yee Chicken 南乳燒雞

Tuesday, 18 January 2011

Happy New Year dear readers and I'm still alive!!! Sorry for my MIA for the past month as I've been REALLY busy...eating. Do check-out my FB page for all the good eats and also bad eats I had in Malaysia.

Yes, Malaysia - home sweet home =) I was home for about 2 months and managed to do a lot more other than just eating. Went for Bikram yoga classes, met up with a few wonderful bloggers (stay tuned for the details), went to China with my in-laws, got myself a Macbook (still struggling), cooked for my family (finally). I rarely cook at home since my stay is usually short and I want to eat out as much as possible. There's always too much to eat and too little time. Since I was home for about 2 months and the wild boar wasn't with me during the first month, I thought I'd do some home-cooking for my family. This was one of the few dishes I cooked. It is simple, tasty and looks pretty!

Roast Nam Yee Chicken 南乳燒雞 1
  • 1 whole chicken
  • 3 tbs nam yee南乳 (fermented red bean curd)
  • 2 tbs sugar
  • 1 tbs Shaoxing wine
  • 1 tsp 5 spice powder
  • 1 tsp white pepper powder
  • 1/2 bulb garlic - peeled and pressed

  • Butterfly a chicken. Learn how to butterfly a chicken here. Loosen skin by running a finger underneath the skin.
  • Mix together all other ingredients and rub it all over the chicken. Rub some underneath the skin as well. Leave to marinate for at least 1 hr, preferably overnight.
  • Roast in a 160°C (fan) pre-heated oven for about 45 mins or until done (juices should run clear when a skewer is inserted into the leg).
Roast Nam Yee Chicken 南乳燒雞 2

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