Marmite Chicken

The product that was to become Marmite was invented in the late 19th century when German scientist Justus von Liebig discovered that brewer's yeast could be concentrated, bottled and eaten. 

It was considered as a 'Superfood' due to its nutrients, so much that during World War I British troops were issued with Marmite as part of their rations. 

 

Marmite is traditionally eaten as a savoury spread on bread, toast, savoury biscuits orcrackers, and other similar baked products. 

When I was young, my mom added Marmite to our plain rice porridge. That was one of the best breakfast I could ever recalled. Today, many interesting and delicious recipes found; and one of the most popular dish found in any chinese restaurant is Marmite Chicken. Its savoury and the distinct taste of the Marmite will relives our childhood memories. 

Marmite Chicken Drumlets

Prep time: 15mins

Cook time: 20mins

Serves: 2 pax

 

Ingredients:

8pcs Chicken Drumlets (medium size)

2tbsp Lea & Perrins sauce

Cornflour (enough to coat the chicken)

2 cloves Garlic (finely chopped)

White sesame seeds (toasted)

 

Sauce:

2tbsp Marmite

2tbsp Honey

2tbsp Maltose (can be bought frm any bakery store)

1tbsp Shrimp paste (used in making chinese rojak sauce)

1tbsp Water

 

 

Note: Do read the ingredients of every bottled sauce, in order to know the level of seasoning for each sauce. This is to prevent from adding more salt and sugar.

 

Method:

1) Marinate the chicken with Lea & Perrins sauce for 5mins.

2) Mix all sauce ingredients in a bowl and set aside.

3) Toast the white sesame seeds until light brown and set aside.

 

Toast sesame seeds on a flat pan. Oven toaster can be used as well.

 

Left: Raw sesame seeds

Right: Well toasted sesame seeds

 

4) Heat up oil. Coat the marinated chicken with cornflour. DO NOT throw away the marinated juice from the chicken. Add it to the sauce ingredient that you premixed in a bowl earlier. 

 

5) Deep fry chicken till golden brown and leave it on the strainer till ready for use.

 

6) Heat up wok with a tbsp oil and fry in garlic. Dont burn the garlic. Add in the sauce ingredient and cook till boil. At this point you may add a dash of white pepper if you like. Ensure that sauce is not too thick and caramelised, else it will burn when you added the chicken (sauce thickness should be about the texture of bottled chili sauce, then you can add the chicken). 

 

7) Add in the fried chicken and toss it fast. This is to ensure the crispiness of the chicken skin stays.

 

8) Garnish with the sesame seed and some parsley. Enjoy!

 

 

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