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.