Sunday, March 16, 2014

Tom Yum Baked Chicken

This Thai inspired dish is well loved on our dinner table and its so easy to make even for weekday dinners because I used instant tom yum paste. Adapted the recipe from and note that I altered the original recipe for quite a bit to suit my taste and how our oven in Singapore works.

Prep Time: 15mins
Cook Time: 25mins
Serves: 3-4

- 10 chicken wings (approximately 800grams)
- 2 stalks lemongrass (minced)
- 1 packet of instant tomyum paste
(i used Dancing Chef but you can probably get other brands off the shelves)
- 1tbsp fish sauce
- 1 tsp cooking oil (optional)
- some lime juice (optional)

1. wash the chicken wings and pat dry
2. mix the rest of the ingredients well and coat evenly on chicken wing
3. chill marinated chicken wings in fridge for at least 30mins or longer if you want it to be more flavourful.
4. Baked at pre-heated oven of 200degree for 25mins, turning once partway through.