Friday, July 8, 2011

Bake 5spices chicken maryland (五香烧鸡)& Ngoh Hiang (五香卷)

Bake 5-Spice Chicken Maryland (五香烧鸡):

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

Method:


  1. Clean and wash chicken marylands and pat dry.

  2. Marinate chicken with all ingredients and set aside at least 2 hours or the best overnight in fridge.

  3. Arrange chicken on a baking tray and set aside at room tempararure for 2 hrs or until the chickens' skins are dried.

  4. 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.

  5. 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


Method:


  1. Mix all ingredients except beancurd skin in a big mixing bowl, mix well till thick & sticky. S Set aside for 1 hour or more.

  2. 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).

  3. Place wrapped rolls in a steamer and steam for 12-15 minutes.

  4. Heat oil for deep-frying in a wok until hot and fry ngoh hiang till crispy and golden brown.

  5. cut into pieces and serve hot.

11 comments:

  1. Jane, 那个五香卷以前大日子常吃, 因为婆婆很会弄, 不过她不在后, 就很少有机会吃了。 你的令我流口水啊。

    ReplyDelete
  2. 五香卷也是我家在大日子必有的菜肴,百吃不厌!

    ReplyDelete
  3. 过年时母亲会固定向一个老友购买五香卷,从很小到现在,变成新年的期待。。

    ReplyDelete
  4. 五香卷和汉尼爬拖时常点来吃到现在也爱吃,炸的食物我家汉尼和小孔龙最爱。

    ReplyDelete
  5. min, 这也是我婆婆和妈妈的过年菜。因为很喜欢所以有时间就做来吃。

    noreen, 对!百吃不厌的。

    echo's kitchen, TQ.

    鲸鱼,我也是。不过我的孩子比较喜欢烧鸡。

    茄子,有期待也是好事。不过一年吃一次好像太少了。

    chan,是咯,炸的小朋友都会喜欢。但是炸了后的清洗工作往往让人却步。

    ReplyDelete
  6. Jane, 很巧,我昨天做烧鸡,不过没有加五香粉,也没拍照,今天就做五香。下次就做你的食谱。

    ReplyDelete
  7. 看了害我直流口水。五香就只有过年时才做。你的烧鸡色泽很美,我也想做。

    ReplyDelete
  8. Such homey comforting dishes :) like what the other commenters have said, they are food which reminds are so much of cny, of grandmas and mums, of family and gatherings. Thanks for a slice of cny in July 

    ReplyDelete
  9. 我想学烧鸡^^
    五香卷有点难度,算了

    ReplyDelete

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