The Deep Fried Nam Yue Chicken Wings recipe is traditionally Hakka. On it’s own, red fermented beancurd (nam yue) can smell and taste rather off-putting but with the right combination of ingredients, it can turn dishes out beautifully.
Here I share my tried and tested recipe:
Deep Fried Nam Yue Chicken Wings
600 g (about 8 pieces) chicken wings
1 ½ cups cooking oil for deep frying
2 pieces red fermented beancurd (nam yue 南乳)
1 tsp garlic, finely chopped
1 tsp five spice powder
¾ tsp ground white pepper
¼ tsp sugar
1 Tbsp Chinese (Shao Xing) cooking wine
2 Tbsp corn flour
½ beaten egg
1 tsp sesame oil
- Prepare the chicken wings by slicing them into half, separating the drummet and wing portion. Pat dry with paper towel and set aside.
- In a mixing bowl, mash the red fermented beancurd and mix in the rest of the ingredients ensuring that the marinade is combined through. Add in the chicken. Mix thoroughly to coat chicken well with the marinade. Cover bowl with cling wrap and set aside in the refrigerator for 1 – 2 hours.
- Remove chicken from the refrigerator for about 20 minutes before cooking. Heat cooking oil in a wok over medium heat and fry the chicken in small batches until crisp and browned. Drain and serve hot.
For a background and origins this recipe, visit Pick Shan’s blog on http://babeinthecitykl.blogspot.com/