Yield
24 pieces
Prep Time
mins
Cook Time
mins
Difficulty Level
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How about making your own bak kwa for CNY? Give the traditional bak kwa a spicy twist with this unique recipe. 

Ingredients

Equipment

  • Food processor
  • Baking paper
  • Cling wrap
  • Rolling pin
  • Baking tray measuring 37 cm by 26 cm by 1.5 cm deep

Ingredients

  • 1.3 kg deboned chicken legs (with skin)
  • 240 g fine sugar
  • 1½ tsps salt
  • 1 tbsp light soy sauce
  • 2 tbsps oyster sauce
  • 1 tsp five spice powder
  • 3 drops of Chinese rose wine
  • 2 tbsps Chinese rice wine
  • 3 red finger chillies, deseeded, finely chopped
  • A pinch of red food colouring
01.

Rinse the deboned chicken legs, drain the excess water and place them in the fridge for two hours to dry.

02.

Remove the chicken legs from the fridge and place half of them in the food processor. Pulse to mince them. Remove and pulse the remaining chicken legs.

03.

Place all the meat in a deep dish.

04.

Add the sugar, salt, light soy sauce, oyster sauce, five spice powder, Chinese rose wine and Chinese rice wine. Mix well.

05.

Add in the chopped red finger chillies.

06.

Add in a pinch of red food colouring. Mix well.

07.

Leave the meat to marinate overnight.

08.

Cut four sheets of baking paper, each to fit the 37 cm by 26 cm tray.

09.

Preheat the oven to 160 C.

10.

Line the tray with a sheet of baking paper.

11.

Take 325 g of the meat and place it on the baking paper. Cover the meat, including the entire sheet of baking paper, with cling wrap. Use a rolling pin to flatten and spread the meat to cover the sheet of baking paper. Aim for a thickness of about 5 mm.

12.

Remove the cling wrap.

13.

Using the middle rack, place the tray of meat in the oven and bake for 13 mins.

14.

Remove from the oven. Use a pair of scissors to cut the meat into six pieces.

15.

Place the tray back into the oven and bake for another 10 mins.

16.

Remove from the oven, turn over and bake for another 2 mins.

17.

Remove from oven, place on wire rack and allow to cool. Store in an air-tight container.

18.

Repeat the baking process for the remaining meat.

ABOUT THE CHEF: Hedy Khoo is the columnist for The New Paper’s HED CHEF which features Asian cuisine and recipes. You can follow Hedy on her Instagram account @hedchefhedykhoo for more of her culinary adventures.

Recipe: Hedy Khoo / Photo: The New Paper

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