Thursday, March 25, 2010

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.


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


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.


Food For Tots said...

Oh! The chicken pieces are calling me! Yummy!

ICook4Fun said...

I too just bought a bottle of Nam Yee thinking of making fried chicken with it. Sometime it is difficult to avoid fried food as they taste so good :)I guess moderation is the key.

Big Boys Oven said...

wow! this is my favourite, just can't have enough of them! full with bursting flavours! ;)

PlumLeaf 李葉 said...

Sounds like an interesting recipe! I like the crunch cornflour gives to fried foods - I like using it to coat pieces of fish before frying.

MaryMoh said...

I love name yee and can just imagine the lovely taste of these chicken pieces. I have to try this. I always use chicken thigh too. I hardly deep fry my food so I may go for baking.

Belinda @zomppa said...

Yum! I've never tried this before but I just may now.

Sonia (Nasi Lemak Lover) said...

recently I fried this for my kids, they also give thumbs up! yummy.

Baking Fiend said...

hmm never was a fan of Nam Yee... my mom loves it tho. :P

noobcook said...

This is something new to me and it looks really delicious :)

tigerfish said...

Wah, my favorite is Chicken Wings leh! How come you don't let your girls eat chicken wings? Only skin, no meat ah? ;p

Ju (The Little Teochew) said...

Wow, looks REALLY crispy!! Like KFC, but I am sure tastes even better. :)

SIG said...

Oh ya C, I have an award for you.

SIG said...

Do u not give wings because it's where they inject the hormones jabs? I heard something like that. But it remains my favourite part of the chicken. However, I give my girl the thigh too as is the most tender, but like u said, it can get fatty so I make sure I remove the fats too.

Mochachocolata Rita said...

oh ching...if i hv no morning sickness i think i can eat a bucket of this...yumm i love nam yue flavor

my friend normally marinate chicken in nam yue then bring for definitely taste good grilled