A delicacy especially during Chinese New Year but nowadays  you can get  it the whole year round.  I remember as a child during the CNY season, you get the aroma of grilling the meat along the pavements while you walk across.  It can be kept for few days to few weeks depending on how you store them.  I don’t eat pork, so as a child I did not eat it and did not relish it either.

But over the years there came alternatives such as using chicken or even duck ( though not that much) to make this bakwa.

I have purchased the chicken bakwa, but somehow I didn’t like them, they were either too sweet and oily and the meat was not crisp or tender.

I do love the aroma of barbequed meat, so attempted to try this recipe using chicken.

I  gave them to some of my Chinese friends and they gave me great feedback.  They loved it very much and said that it tasted better than from the best ones from the shops.  I decided to post it here so that anyone keen can also do it and enjoy.   I have to agree they were tasty, and quite addictive as well.  A great snack to munch on.

INGREDIENTS

500g minced chicken

50g brown sugar

1 tablespoon light soya sauce

1 tablespoon chilli paste  or powder or chilli flakes(either fresh or dried chilli can be used)

1 tablespoon wine ( use any of your drinking wine )

1 tablespoon oyster sauce

1 tablespoon thick sweet soya sauce/caramel sauce (kichap manis)

2 tbsp honey

METHOD

Put all the ingredients except the honey in a  large bowl.  Use a wooden spoon or a whisk to mix well.  Do stir in a circular motion till the chicken meat and the ingredients are well combined and holding together.  Cover tightly and leave in the fridge overnight.

Preheat oven and make sure the meat mixture is brought to room temperature.

Give it a stir again or more.   Line a shallow baking tin with parchment paper.

Spread the meat mixture evenly.  It should be a very thin layer.  I used an oiled flat bottom of a cup to spread the mixture in the baking pan till a thin layer was formed. You can use an offset spatula too. (like spreading cream on a cake).

Bake in the oven for about 15 mins.  This will dry out the meat and cooked till firm.

Remove from oven. Turn up the temperature to 180C.

Cut the whole sheet of bakwa to your preferred size, either squares or rectangles.

Place the cut meat slices onto a clean baking tray.

Brush with honey mixed with 1 tablespoon of water.

Bake for another 5 to 8 minutes.  Flip the meat slices, brush with honey and bake for another 5 minutes or to your desired crispness.

Cool and serve.

NOTES

The spice level can be adjusted to your preference .

Instead of honey, you can use maple syrup or golden syrup as well

You may add 1 tablespoon of oil to the raw mixture if the meat is less fatty.

How to eat them: on its own as a snack, or use it to sandwich bread/wrap etc

It will be crisp if the layer is thin.  If it is thicker, increase your baking time.