Monday 7 March 2011

Grilled Sasame Chicken Mid-Joints

Apart from the "Water Chestnut, Ginkgo and Lean Pork Soup(马蹄白果瘦肉汤)" (recipe HERE) which I have tried from the cooking show, here is another dish known as "Yong Ge Kao Ji Chi(永哥烤鸡翅)". This dish requires minimum ingredients such as light and dark soy sauce with garlic cloves as seasonings. And the end product taste great with a layer of beautiful char-grilled colour skin and lightly sesame fragrant that comes from the sesame oil and seeds.

Ingredients: (makes 8 Mid-joints)
8 Chicken Mid-Joints
4 Teaspoon of Light Soy Sauce
1 Teaspoon of Dark Soy Sauce
1 Teaspoon of Cooking Wine
4 - 5 cloves of Garlic, lightly smashed
1.5 Teaspoon of Sesame Oil
1 Teaspoon of Sesame Seeds, optional

1. Rinse and pat dry the mid-joint, make a small slit at both side of the joint so that the marinade will get into the flesh.

2. Marinate the mid-joint with light and dark soy sauce, cooking wine and garlic cloves for at least 20 minutes or more in the fridge.

3. Before baking, drizzling 1.5 teaspoons of sesame oil on the marinated mid-joints, toss well and arrange them on baking tray.

4. Bake in pre-heated 180 degree oven, on grilled function for about 20 20 - 30 minutes or till golden brown and cooked through. Alternatively;

5. You can bake the prepared mid-joints in oven toaster for about 30 minutes, turning occasionally between each 10 minutes to get that evenly brown colour.

6. Drizzle sesame seeds on the mid-joints at the last 2 minutes of baking time.

If you want to serve this as a one dish meal, perhaps you can used the de-boned chicken drumlets with thigh portion and serve this grilled chicken chop with steamed rice and salad or salad and fries too.

Another way of preparing Chicken Mid-Joint

Baked Sweet Chili Chicken, recipe HERE.

Thanks for all your "BUZZ(s)" and support friends. Grilled Sasame Chicken Mid Joints post has make it to FoodBuzz Today's Top 9, 08th March 2011.(Here)

Featured On: FoodBuzz Today's Top 9, 08th March 2011.(Here)


  1. I am so gonna try! How about adding tahini or Chinese sesame sauce? yummm

  2. Wow, not too many ingredients, I like that!
    It looks delicious.

    Alba Olaya

  3. mmm thank you! i think i'll try without the skin.

  4. Is the correct temperature really 180 degrees, for 20 minutes?

    (Anonymous - S. McIntire)

  5. Mochachocolate: Sasame Sauce sounds great too :p

    Ingredients of a woman and Marian: Thanks for the comments :)

    S. McIntire: Em... mb depend on the size of the mid-joint but u can still try using grilled function perhaps slightly longer to 30mins :)

  6. It doesn't sound safe to me since all chicken needs to be thoroughly cooked. There isn't a thermostat setting less than 200 degrees on most ovens. At 180 degrees with 20 minutes cooking time the chicken woulld still be pretty raw!

  7. Oohh this is my fav dish. Will eat none stop when come to this!!! thanks for sharing!

  8. Since the author doesn't live in the US, I'm assuming that the oven temp is in Celsius... common sense guys... try it out.

  9. @Cuisine Paradise Can you explain the part where you say, "make a small slit at both side of the joint so that the marinade will get into the flesh" I'm not sure where exactly to make the slit?



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