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Steamed Chicken with Waxed Meat - Wax Meat #1

Monday, February 18, 2013


*More nourish mag winners below this post*

A simple dish that will make you eat and eat and eat more rice.

Easy to do and definitely lovable to gobble.
Thanks Jes for sharing this wonderful recipe.

This was my first time using waxed pork belly and it was delicious!




Steamed Chicken with Waxed Meat
Largely adapted from: Jes's Deli Kitchen 

750gm chicken (2 large whole legs or half a bird)
2 chinese sausages, sliced
50gm waxed pork belly, sliced

Marinade
1 tsp ginger juice
2 tsp light soy sauce
1 Tbsp Shao xing wine
1 Tbsp corn starch
2 cloves garlic, finely minced
1/3 tsp salt
2 Tbsp water


Mix the marinade evenly onto the chicken
Moisten the sausage to ease the peeling
Wow, I was so accurate, LOL.
Do this as the chicken marinates
use a dish that will be able to hold some gravy
Check the center to see if it's done. If the chicken looks raw, steam it longer.
******************************************************************
About the nourish! mag giveaway, I was super busy that I didn't even check who the names were.
Since 3 didn't come forward to claim the magazine, here are 3 more numbers.
I am going to post them out when I get these few addresses.


Congrats to Sarah Koh (93), Abigail (14) and Audrey Lim (51)
Please send me ur snail mail address ASAP
Thanks






10 lovely notes:

Jeannie Tay February 18, 2013 at 1:54 PM  

Ahh...lunch time and I imagine myself eating this while munching on my chiffon cake...can almost taste it! looks so good!

Elena Teh,  February 18, 2013 at 2:05 PM  

Happy New Year.

ykristen February 18, 2013 at 7:35 PM  

Just wondering whether you have sent out the first batch as I have yet to receive mine.


Happy CNY

Vivian Pang February 18, 2013 at 8:18 PM  

Do you think wax duck suitable for this dish? Thanks!

WendyinKK @ Table for 2..... or more February 18, 2013 at 10:42 PM  

Jeannie,
Hahaha, the taste ngam meh?


Elena,
Thanks


Kristen,
Oh not yet, sorry. Been super busy


Vivian,
I think so, you can try

Chef and Sommelier February 18, 2013 at 11:39 PM  

Hi Wendy! Happy CNY!

My helper cooks this every week (almost) for our weekday dinner... the same ingredient except the waxed belly... just the chinese sausage... I should check out the belly version too...

lena February 19, 2013 at 12:10 AM  

you know, this year i never buy any waxed meat or waxed duck...cooking on a much smaller scale this year..lazy..that day wanted to cook 'cai' then realised i didnt buy cabbage..!

Phong Hong February 19, 2013 at 6:00 PM  

Looks good, yum! yum! I think I have seen the waxed belly somewhere. Must buy and try!

Anonymous,  February 21, 2013 at 10:43 PM  

Hi Wendy, is there wax in waxed meat? Jenny

WendyinKK @ Table for 2..... or more February 22, 2013 at 12:36 AM  

Jenny,
No candle wax or beeswax is added to make waxed meat. It's the fat of the meat that is 'waxed' through drying.

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