Skip to main content

Black pepper salted baked chicken




I made this black pepper salted baked chicken over the weekend and it's a bit similar to our famous Ipoh Salted baked chicken but this is with added black pepper.  It's very simple to prepare as the ingredients are all pre-mixed and all you need to do is to marinate the chicken and then either bake or steam it.  The pre-mix spices come with a piece of foil and with instructions on the back of the packet as well.






I used 3 free range chicken legs and 2 wings.



When I made this the first time, I just marinated the chicken and steamed it.  It wasn't so tasty, steamed.  So this time around, I marinated the chicken, kept it in the fridge overnight and after steaming, I grilled the chicken for about 8 mins. on each side and it was just ........... heavenly!  Very aromatic!

During our recent blogger meet up, Elin of Elinluv's Tidbits Corner gave each of us a packet of the original Ipoh salted chicken spice mix which is without black pepper.  Haven't made that yet but will do so soon.  Do hop over to her blog to take a peep at her yummy chicky post!




I'm submitting this post to  Muhibbah Malaysian Monday hosted by 3 Hungry Tummies.



Labels:

Comments

  1. Elin ChiaJuly 23, 2012 at 12:21 PM

    Hi Cheah...it looks delicious...I prefer it without the black pepper...but just the same, I like it baked...yummy ! Thanks for the mention :)

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 23, 2012 at 3:59 PM

      Hey, momsie, you must try the black pepper one too, after grilling the chicken,it's nice.

      Delete
  2. Yummy BakesJuly 23, 2012 at 2:23 PM

    I want the drumstick please.....

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 23, 2012 at 4:00 PM

      What a pity you're so far away. The drumstick is finger licking good!

      Delete
  3. Mich - Piece of CakeJuly 23, 2012 at 2:46 PM

    Hi Cheah, looks delicious for a quick and easy dinner. Wonder if I can find that spice here in Singapore?

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 23, 2012 at 4:01 PM

      I suppose you can, perhaps there are other brands.

      Delete
  4. KimmyJuly 23, 2012 at 3:24 PM

    Cheah, the drumstick looks so good. Must try lah..

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 23, 2012 at 4:02 PM

      Yes, Kimmy you must try, easy job and no greasy kitchen to clean up!

      Delete
  5. lenaJuly 23, 2012 at 11:06 PM

    lau hau sui oredi! oh, i didnt know about the black pepper version..but anyhow must try the one that elin gave..

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 24, 2012 at 10:13 AM

      Oh yes, you can try both and see which one you prefer.

      Delete
  6. Baking DiaryJuly 24, 2012 at 12:17 AM

    I have tried the steamed version before, very delicious! Didn't know can bake too! Looks even more delicious than the steamed! Must try one day!

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 24, 2012 at 10:15 AM

      Yes, you can steam or bake. As for me I like to grill it as a finale!

      Delete
  7. MaryMohJuly 24, 2012 at 2:39 AM

    That looks very delicious. I thought it was fried. Good idea to steam and then grill. Does it taste salty? Must be really good with rice.

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 24, 2012 at 10:18 AM

      Not very salty, if you find the spices too much for your needs, reduce it and keep the balance for future use. And, I shredded the leftover to make a sandwich.

      Delete
  8. 3 hungry tummiesJuly 24, 2012 at 8:53 AM

    Delicious! perfect for a cold winter night :) may I use this for MM?

    ReplyDelete
  9. AliceJuly 27, 2012 at 11:51 PM

    so mouthwatering dish!

    ReplyDelete
  10. AmeliaJuly 28, 2012 at 12:20 AM

    Hi Cheah, delicious drumstick, it look sooo good! I have not try the black pepper version. Anyway I've not seen this pre mix in JB, will look around supermarket when I buy my groceries.

    Have a nice weekend.

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 28, 2012 at 6:07 PM

      I'm not sure whether this is available in the supermart, I bought it from the Chinese medical shop.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more

Choc-chip raisin tea bread

This choc-chip tea bread is not too sweet and is suitable for tea as the name suggests.  Added in some orange rind for more flavour, not forgetting the walnuts that made it nutty .... munch, munch!
21 comments
Read on for the Recipe