Category Archives: BAKE
Chinese Recipe : Easy Roast Chicken
| Chicken Leg | 4 pcs |
| Chicken Wing | 4 pcs |
| Marinade | |
| Ginger Juice | 1.5 tbsp |
| Chinese Rice Wine | 1.5 tbsp |
| Sugar | 1 tsp |
| Light Soy Sauce |
2 tbsp |
| Salt |
1/2 tsp |
| White pepper | Little |
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1. Wash Chicken Legs and Wings. Then , wipe it to dry.
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2. Mix Ginger Juice (1.5 tbsp), Chinese Rice Wine (1.5 tbsp), Sugar (1 tsp), Light Soy Sauce (2 tbsp), Salt (1/2 tsp), White Pepper (Little) .
Then add Chicken and mix all ingredients well.
3. Set aside and marinate for 2 hours. Then stir it for a while and marinate for another 2 hours.
4. Place Chicken on plate. Chicken skin face down.
5. Place an Aluminium foil on top, roast the chicken for 45 minutes at 180 degree C.
6. After 45 minutes, remove the top foil. Turn the chicken over. Chicken skin face top. Roast for 10 minutes more.
7. Finish
Chinese Recipe : Cantonese Roast Crackling Pork
| –Pork Belly with Skin : | 1.3-1.5kg |
| (Tips: Choose thinner Pork Belly, otherwise,need to take longer time to absorb the favour. And need to use longer time and slower fire for meat side) | |
| -Coarse Salt : | 2tbsp |
| (Tips: Coarse Salt is used to remove water from pork skin, keep oil and even temperature for more crackly skin. And Coarse Salt is not salty as table salt.) | |
| –Mei Kuei Lu Chiew | 1tsp |
| Marinade (A) | |
| -Salt |
2tsp |
| -Suger |
2tsp |
| -Chinese Ginger Power |
1/2 tsp |
| -Five Spice Power |
1/2tsp |
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-Garlic, Slightly Crushed |
3 Cloves |
| Marinade (B) | |
| -Suger |
1tbsp |
| –Soya Bean Paste , Ground |
1/2tbsp |
1. Remove hair with tweezers
2. Remove the bone layer. (Optional)
3. Wash pork properly then blanch in boiling water for 15 minutes
4. Wipe the pork dry
5. Prick the skin evenly by Tenderizer
6. Rub over pork (meat side only) with “Mei Kuei Lu Chiew, 1tsp”
7. Mix marinade (A) and rub over pork (meat side only), then set aside for 1/2 hour
8. rub with marinade (B) just before roasting. (Top surface only)
9. Place crushed Garlic on meat surface. Place pork belly on a rack, skin side down, roast in hot oven (Preheat oven 230°C for 10min.) for 15-20min,
10. After 15mins
11. Prick the skin by Tenderizer again
12. Apply a layer of Coarse Salt over skin. Continue roast for 15mins.
13. Remove Coarse Salt
14. Prick the skin by Tenderizer again
15. And continue to roast until pork is cooked and skin crackling (approx. 30min)
16. Cool slightly before cutting to serve