preparation
preparation 15 mins
cook time
cook time 45 mins
servings
servings -
course
course -
cuisine
cuisine -
difficulty
difficulty -

Instructions

Method

  1. Mince 600g Chicken thighs using Fusion Master Mincer, 0.8cm Holes Coarse Mincer discs. Do use Pork belly if pork is preferred.

  2. Add in the rest of the ingredients, mix well and refrigerate it overnight. Do reduce sugar to 100g if you prefer less sweet.

  3. On a baking sheet, spread 1 tbsp marinated minced meat at each corner (Maximum 5 tbsp). Cover a layer of cling wrap on top, press and spread the minced meat evenly at a considerably thin layer using hand. This is to create 1 tbsp minced meat equivalent to 1 slice of Bak Kwa.

  4. For 1st stage cooking : Put Bak Kwa into the pre-heated oven at 100 Degree Celsius for 15 mins for dehydration process.

  5. For 2nd stage cooking: Switch oven to 230 Degree Celsius, grill the Bak Kwa for 20 mins or until the meat slice is charred at the side considerably.

  6. Give the Bak Kwa a flip in the middle of grilling process. Grilling time depends very much on the size of the meat slice. Keep an eye on it and adjust grilling time accordingly to suit individual preferred result.

  7. For better result, let the meat slice completely cooled (preferably a day) before eating. How meat slice will not have chewy jerky texture. Reheat meat jerky in the oven if one prefer to eat warm.

  8. Tips: To prepare Bak Kwa ahead, keep dehydrated Bak Kwa slices in Freezermate right after 1st stage cooking. This can be done as early as 2 weeks ahead. To serve, thaw dehydrated Bak Kwa slice, and continue with 2nd stage cooking.

Ingredients

  • 600 g Chicken thighs with fats
  • 120 g Sugar
  • 1 tbsp Fish Sauce
  • 1/2 tsp Cinnamon Powder
  • Red Coloring (Optional)
  • 1 tbsp Rose Wine
  • 2 tbsp Oyster Sauce
  • 1 tsp Dark Soy Sauce
  • 1 tbsp Cooking Oil

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