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

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...
Post a Comment
Read more

Korean Honey Citron Tea (柚子茶 ) Muffins

  I added a few tablespoonfuls of Korean Honey Citron Tea or Yuzu marmalade to a basic muffin recipe and the muffins were delicious. They were soft, nice, not crumbly with a bit of tangy taste of the Yuzu, well accompanied with a cup of piping hot coffee or tea. These muffins taste best when eaten warm.   A few teaspoonfuls of the marmalade mixed with water can be turned into a hot or cold drink to soothe the throat especially if there's a first sign of a cough. Korean Honey Citron Tea (柚子茶 ) Muffins     Ingredients 220 gm plain flour 70 gm caster sugar 2 tsp baking powder 5 Tbsp honey citron tea (Yuzu tea) marmalade 1 'L'egg 160 gm plain yoghurt 80 gm vegetable oil 1/4 tsp vanilla a pinch of salt Method Sift flour, baking powder and salt, set aside. Beat egg with oil, add in sugar, beat well.  Then add in the yoghurt followed by the Yuzu marmalade.  Beat till well incorporated. Pour the wet ingredients into the dry ingredients.  Mix till jus...
Post a Comment
Read more