I made this when I was home for a little bit over the summer. Apparently the idea of chicken lollipops haven’t made it to Asia yet, and my mum was just intrigued by the idea of chicken lollipops. I decided to make some for the family, but with an Asian twist because my dad is just insanely Asian and wouldn’t eat pasta, mashed potatoes and all that non-Asian awesomeness. He might have tried my other chicken lollipop recipe – honey soy chicken lollipops, but I decided to take the playing field up a notch and added a pretty unconventional baking ingredients – bean sauce.
Bean sauce (豆漿) is an ingredients mostly used in Cantonese-style cooking, and sometimes in Peranakan cuisine too. It is made of fermented beans, and can be mashed or just beans soaked in a salty liquid. It sounds absolutely disgusting, but it does give an extraordinary flavor to anything it comes in contact with. I would encourage anyone to just give it a taste, because it really is a good condiment to have in a cook’s palette!
- a thumb-sized piece of ginger, minced
- 5 cloves garlic
- 1 1/2 tablespoons fermented yellow bean sauce
- 1 teaspoon black soy sauce
- 1 teaspoon sugar
- 1/2 kg chicken lollipops
Pound the ginger and garlic into a paste with a mortar and pestle. Alternatively, blend it up in a food processor.
When a paste-like consistency is achieved, add the yellow bean sauce, sugar and black soy sauce to the ginger/garlic paste.
Pour this marinade over the chicken lollipops, then toss the chicken to coat with the marinade.
Let chicken marinate for at least 2 hours.
When ready to bake, place chicken lollipops in a single layer on a baking tray and bake at 375F for about 20 minutes.
Serve and enjoy!