4 chicken mariland, 1 tbsp Chinese five spice powder, 1 tbsp dark sweet soy sauce, 1 tsp white pepper powder, 1.5 tsp salt or to taste, 2 tbsp hoi sin sauce, few drops of red food coloring
- Clean and wash chicken marylands and pat dry.
- Marinate chicken with all ingredients and set aside at least 2 hours or the best overnight in fridge.
- Arrange chicken on a baking tray and set aside at room tempararure for 2 hrs or until the chickens' skins are dried.
- Bake at preheated oven at 190C - 200C for 10mins. Take out and brush with some cooking oil. Continue baking for another 20 mins or until cook.
- Serve wthe roast chicken with chicken rice or plain rice.
Ngoh Hiang (Deep Fried Beancurd Rolls) 五香卷
- 400g minced pork
- 200g prawn, chopped
- 1/2 onion, chopped
- 30g carrot, chopped
- 6 water chestnuts, chopped
- Chinese parsley, chopped
- seasoning: 2tsp light soy sauce, 1tsp salt, 1tsp Chinese five -spice powder, 1tsp white Pepper, 1tsp sugar, 1tbsp oil, 1 tbsp cornstarch
- 2 big pcs beancurd skins , soften in water, wipe off the water, cut into 15cm x 18cm
- Mix all ingredients except beancurd skin in a big mixing bowl, mix well till thick & sticky. S Set aside for 1 hour or more.
- Put enough marinated meat mixture in the centre of each beancurd sheet and roll up into rolls. Seal edges with some flour that mix with water (optional as i found out that it can actualle seal quite well even without sealing with flour paste).
- Place wrapped rolls in a steamer and steam for 12-15 minutes.
- Heat oil for deep-frying in a wok until hot and fry ngoh hiang till crispy and golden brown.
- cut into pieces and serve hot.