Nam Yee Chicken Pieces

Since I bought a bottle of Nam Yee (fermented red bean cubes) to make Chicken Biscuit (Kai Chai Peng), it had been left unattended.  I was not familiar with Nam Yee and that was my first bottle.  I searched the web for recipes that I could possibly use with Nam Yee and collected a few that I could try out.  One of it was fried chicken wings with nam yee. Click read more for my version of the recipe.  I hardly buy chicken wings anymore because I don't want to encourage my girls to eat chicken wings.  And the best alternative I found was chicken thigh which I would cut away the skin and fat before chopping into pieces.

We gave it a thumb up!  The cornstarch gave it a nice crunch and the nam yee gave it a unique taste.  You do get the crunch without the skin!  Next time I would try a bake version, as this will be healthier than deep-frying.

Ingredients:

6 pieces of skinless chicken thighs, cut off half of the meat and chop off the bone part into half

Marinade overnight with:

2 pieces of nam yee, smashed

1 tsp. sesame oil
1 tsp. olive oil

1/2 tsp. salt

1 tsp. sugar

Dashes of garlic powder

1 Tbsp. ShaoXing wine

1 Tbsp. cornstarch

Extra cornstarch for coating

Method:

1.  Mix chicken pieces with marinade and marinate overnight.

2.  Heat your wok with enough oil for deep-frying.  In a plate, add in some cornstarch for coating.  Take one of the chicken piece and coat with cornstarch, shake off excess flour and slowly drop into hot oil.

3.  Deep-fry on both side until golden brown and cooked through.  Drain on paper towel and serve warm.