Weekend Menu #89 : roasted nam yue chicken

We were having a roast menu over the weekend.  I actually cooked this 2 days in a row, since everyone liked it.



Here is my current oven-roasted recipe. Super love this recipe. I used to deep-fry nam yue chicken but I decided to use different method the other day. After all, my oven was under-utilised.

It turned out good; the meat was tender and tasty. The skin?  Not crispy as I didn't glaze it through the roasting but it was lovely. I couldn't ask for a better roasted chicken.

So, who want to come over for dinner? ;)

Ingredients:
1 chicken thigh
1 Fu Chung beancurd (nam yue) cube
1 tbsp. nam yue sauce
1 tbsp. light soy sauce
1 tbsp. Shao Xing wine
1 tsp sesame oil
1/2 tsp white pepper
1 tsp grated garlic
1 tsp grated ginger

Methods:

1. Rub the chicken thigh evenly with all the ingredients above.  Let it marinate for few hours or better, overnight before roasting.

2. Pre-heat electric oven at 220C for 10 minutes.

3. Place the chicken on a wire rack with a baking tray lined with aluminium foil at the bottom.

4. Roast for 40 minutes or till the chicken is cooked.

5. Let it cool down before chopping and serve.