Subscribe to FeedEveryone loves chicken wings right? I have featured chicken wings before but this time these chicken wings were marinated in red fermented beancurd (Nam Yue- 南乳). The latter is quite pungent and is a cousin of the other plain fermented beancurd or Fu Yue (in Cantonese). See my Kangkung with Fu Yue. Due to Nam Yue's distinctly pungent flavour, you will either love it or hate it but do give it a try. Think of Nam Yue as a much stronger version of miso or as some red Chinese cheese. These chicken wings can be served on its' own as a snack or served as a dish with some rice. I included some pictures of the Nam Yue for reference purposes. With chicken wings, as long as you have a decent marinade, it's pretty hard to mess them up! Oh, and of course you have to make sure they are cooked throughly as well....
Ingredients:
8 chicken wings/ drummettes
Enough oil for deep-frying
Corn flour for dredging
Marinade:
3 cubes of Nam Yue
1 tbsp sugar
1 tbsp Chinese Rice Wine (Shaoxing Wine)
1 tbsp soy sauce
1/2 tsp sesame oil
1 tbsp fresh ginger juice
Method:
Marinade the wings and drummettes for at least 1 hour or as long as you can (max=overnight). Heat enough oil for deep-frying. Dredge the wings in some corn flour and fry till golden brown. Serve.
Nam Yue - the star of this recipe
Still yearning for more chicken wings?
Try my Sake Chicken Wings
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3 comments:
Your deepfried nam yue chicken wings recipe is so easy to follow and I have tried cooking some to friends, they really tasted good and different.
I love the fact that there is an innovatice twist with the use of Nam Yue tow foo in the seasoning.
Love them, yummie!!
hey emily, thanks for stopping by! glad u liked these chicken wings :)
Hi Jen,
Just came across this recipe on your blog. It looks really good and my mum loves Nam Yue. Will try it out when I have the time to. Thanks for sharing!
Have a good weekend!
Karen aka superfinefeline
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