Easiest Way to Cook Appetizing Bak Kwa | 肉干 | Chinese BBQ Chicken Jerky

Bak Kwa | 肉干 | Chinese BBQ Chicken Jerky. Bak Kwa (肉干) is a Chinese sweet and salty meat jerky. This recipe uses familiar ingredients such as miso paste and chilli powder instead of fermented red. SUPER EASY Singapore Bak Kwa Recipe

You can substitute it with chicken meat for a pork-free version. In this case, chicken thigh meat is better than. 'Bak kwa' is the Chinese version of meat jerky with a combination of flavours from the five spice powder, soy sauce, oyster sauce and fermented tofu. It is usually grilled over a charcoal fire and is a very popular gift among friends and families during the Chinese New Year. Bak Kwa | 肉干 | Chinese BBQ Chicken Jerky most diverse and own mind sense that unique. Some kinds of Bak Kwa | 肉干 | Chinese BBQ Chicken Jerky recipes are also sufficient convenient to process and do not pick up long. Although not everyone likes Bak Kwa | 肉干 | Chinese BBQ Chicken Jerky food, nowadays few people are get attached and like the various Bak Kwa | 肉干 | Chinese BBQ Chicken Jerky foods on hand. This can be visible than the number of restaurants that supply Bak Kwa | 肉干 | Chinese BBQ Chicken Jerky as one of the dish. You can cook Bak Kwa | 肉干 | Chinese BBQ Chicken Jerky using 17 ingredients and 15 steps. Here is how you cook it.

Ingredients of Bak Kwa | 肉干 | Chinese BBQ Chicken Jerky

1. Prepare 500 g of Chicken Thigh Skinless Boneless,.
2. It's 1 TBSP of Fish Sauce,.
3. Prepare 1/2 TBSP of Dark Soy Sauce,.
4. Prepare 1/2 TBSP of Light Soy Sauce,.
5. It's 1 TBSP of Rose Wine,.
6. You need of Chinese 5 Spice Powder, 1/2 TSP.
7. Prepare 50 g of Demerara Sugar,.
8. It's 50 g of Japanese Red Sugar / Dark Muscovado Sugar,.
9. It's of Maltose Syrup / Pure Honey / Maple Syrup, 1 TBSP + More For Brushing.
10. It's 1/4 TSP of Cinnamon Powder,.
11. You need 1/4 TSP of Coriander Powder,.
12. It's 1/4 TSP of White Pepper,.
13. You need 1 TBSP of Sesame Oil,.
14. You need Pinch of Smoked Sea Salt,.
15. Prepare Pinch of Sriracha Powder / Smoked Paprika,.
16. You need 1 TSP of Liquid Smoke,.
17. Prepare of Hickory Smoking Chips (Optional).

I learnt this bak kwa recipe from one of my ex-neighbour, who has kindly given me permission to publish this recipe. She has always felt that Bak Kwa in Singapore is highly overpriced (especially during Chinese New Year) and the queue for it is crazy, so she is an advocate for making your own. I remember trying to bring this bak kwa from Singapore to Minneapolis when I first moved here and. Bakkwa, also known as rougan, is a Chinese salty-sweet dried meat product similar to jerky.

Bak Kwa | 肉干 | Chinese BBQ Chicken Jerky step by step

1. You can check out my previous recipe for the homemade Chinese 5 spice..
2. If you have a meat grinder, that's great. Grind the chicken thigh with your meat grinder. If not, you can use a blender or a food processor. Cut half of the chicken thigh into small pieces. Blend or process them up in batches. *Do not over blend or process them. Stop once the meat is ground up.*.
3. Transfer the ground chicken into a large mixing bowl. As for the remaining half of the chicken thigh, use a cleaver, chop into fine pieces. Chop as finely as humanly can. Transfer the chopped chicken into the same bowl as the ground chicken..
4. Add in the rest of the ingredients, except for the liquid smoke. Mix to combine well. Mix, mix, mix. *A quick tip. Maltose syrup is difficult to work with at room temperature. After measuring out, transfer to a heatproof bowl and let steam for about 5 mins or until the maltose is liquified.* Cover with cling film and marinate in the fridge overnight..
5. Preheat oven to 180 degree celsius or 360 fahrenheit. Transfer about 2 heaped TBSP of the chicken onto a parchment paper. Place the other parchment paper on top of the chicken. Using a rolling pin, roll and spread out the chicken into a square as evenly as you can, to about 1/8 inch thick. Remove the top parchment paper..
6. Do not discard, as you can use it for your second batch.* Transfer the chicken with the bottom parchment paper onto your baking tray. Wack into the oven and bake for 10 mins. *(Optional) For some extra smoked flavors, you can add some smoking chips into a large bowl covered with aluminum foil. Set it on a light fire and place it at the bottom of your oven while baking the chicken.*.
7. Mix 2 heaped TBSP of maltose and liquid smoke until well combined. *Keep it warm on a double boiler for easier handling. If you are using honey or maple syrup, you can skip this step.* Remove from the oven. Brush the chicken with the maltose mixture..
8. Wack into the oven and bake for another 10 mins. Remove from the oven. Set oven to roast. Brush the chicken with more maltose mixture..
9. Wack into oven and roast for 5 mins. Remove from oven, flip and brush the chicken with maltose mixture. Wack into oven and bake for a final 5 mins or until the edge are lightly charred. Remove from oven, set aside to rest and cool before serving. It will taste better the next day. Repeat the process for the remaining chicken..
10. Smoked version: I also included a smoked version with the help of my NordicWare's Stovetop Kettle Smoker. It is optional. But I would recommend smoking these Bak Kwa. Yes, it does lack texture but sure makes up for flavors. And I mean, complex layers of flavors..
11. For the smoking method. *If you are using this smoked method, replace smoked salt with sea salt.* If you have a smoker, I would highly recommend smoking the chicken jerky. Although it lacks texture, it makes up for flavors. I am using NordicWare's Stovetop Kettle Smoker..
12. Follow the procedures as per instructed manual. After the chicken had been marinated, transfer about 2 heaped TBSP of the chicken onto a parchment paper. Place the other parchment paper on top of the chicken. Using a rolling pin, roll and spread out the chicken into a circle (smaller than the kettle smoker), as evenly as you can, to about 1/8 inch thick..
13. Remove the top parchment paper. *Do not discard, as you can use it for your second batch.* *Keep maltose warm on a double boiler for easier handling. If you are using honey or maple syrup, you can skip this step.* Smoke for 15 mins, remove the cover, brush with the maltose..
14. Cover and smoke for another 15 mins. Remove cover, flip and brush with the maltose. Cover and smoke for a final 10 or 15 mins or until the edges are lightly charred. *I would suggest, taking the temperature higher than stated in the instruction manual, cos we want those charred edges.* Remove from smoker, set aside to rest and cool before serving. It will taste better the next day. Repeat the process for the remaining chicken..
15. You can check out the detailed recipe video: https://www.instagram.com/tv/CK38AJ6lgxv/.

Bakkwa is made with a meat preservation and preparation technique originating from China. Wafer thin Bak Kwa (Chinese Pork Jerky) is a must-have for the Chinese New Year. Make your own using just a few simple ingredients and at a fraction of the cost. Bak Kwa (肉干) is a Chinese dried pork product prepared using a unique preservation and cooking technique. The minced pork and sliced pork are the two main types of Bak Kwa found in Singapore.

Got ingredients for manufacture Bak Kwa | 肉干 | Chinese BBQ Chicken Jerky recipes is also not tough. You can easily get the main ingredients at the proximate supermarket and even on the market. There are much kinds of Bak Kwa | 肉干 | Chinese BBQ Chicken Jerky that are easy and quick to process into delicious dish. You can constantly practice this Bak Kwa | 肉干 | Chinese BBQ Chicken Jerky recipe at home, and can provide it to your children and extended family. If you want to cook another foods on our website, we prepare sundry types of food recipes which are of certainly very delicious and enjoyable to enjoy, please try they.