Koufu Chicken
Serves 1
Directions
- 1Clean and dry the chicken thoroughly with kitchen paper towels.
- 2Clean and dry the chicken thoroughly with kitchen paper towels.
- 3Clean and dry the chicken thoroughly with kitchen paper towels.
- 4In a bowl, combine red shallot, ginger, fermented bean curd, five-spice powder, white sugar, Zhu Hou sauce and water.
- 5In a bowl, combine red shallot, ginger, fermented bean curd, five-spice powder, white sugar, Zhu Hou sauce and water.
- 6In a bowl, combine red shallot, ginger, fermented bean curd, five-spice powder, white sugar, Zhu Hou sauce and water.
- 7Mix the sauce well.
- 8Mix the sauce well.
- 9Mix the sauce well.
- 10Spoon the sauce inside the chicken.
- 11Spoon the sauce inside the chicken.
- 12Spoon the sauce inside the chicken.
- 13Spread the sauce evenly inside the chicken to ensure the flavors penetrate the meat.
- 14Spread the sauce evenly inside the chicken to ensure the flavors penetrate the meat.
- 15Spread the sauce evenly inside the chicken to ensure the flavors penetrate the meat.
- 16Sew up the chicken's cavity using a sewing needle, making sure not to pierce the skin.
- 17Sew up the chicken's cavity using a sewing needle, making sure not to pierce the skin.
- 18Sew up the chicken's cavity using a sewing needle, making sure not to pierce the skin.
- 19Sew the chicken neck’s opening shut.
- 20Sew the chicken neck’s opening shut.
- 21Sew the chicken neck’s opening shut.
- 22Rinse the chicken and hang it on a hook.
- 23Rinse the chicken and hang it on a hook.
- 24Rinse the chicken and hang it on a hook.
- 25Pour boiling water over the chicken skin.
- 26Pour boiling water over the chicken skin.
- 27Pour boiling water over the chicken skin.
- 28Pat dry the chicken with paper towels.
- 29Pat dry the chicken with paper towels.
- 30Pat dry the chicken with paper towels.
- 31Prepare the crispy skin marinade by mixing white vinegar, red rice vinegar, and maltose syrup in a bowl.
- 32Prepare the crispy skin marinade by mixing white vinegar, red rice vinegar, and maltose syrup in a bowl.
- 33Prepare the crispy skin marinade by mixing white vinegar, red rice vinegar, and maltose syrup in a bowl.
- 34Douse the chicken with the marinade to ensure it is evenly coated.
- 35Douse the chicken with the marinade to ensure it is evenly coated.
- 36Douse the chicken with the marinade to ensure it is evenly coated.
- 37Hang the chicken and air dry for over 2 hours.
- 38Hang the chicken and air dry for over 2 hours.
- 39Hang the chicken and air dry for over 2 hours.
- 40Deep fry the chicken in oil at 100-110 degrees Celsius for 25-28 minutes until golden brown.
- 41Deep fry the chicken in oil at 100-110 degrees Celsius for 25-28 minutes until golden brown.
- 42Deep fry the chicken in oil at 100-110 degrees Celsius for 25-28 minutes until golden brown.
Ingredients
- chicken
- chicken
- chicken
- red shallot
- red shallot
- red shallot
- ginger
- ginger
- ginger
- half a piece fermented bean curd
- half a piece fermented bean curd
- half a piece fermented bean curd
- five-spice powder
- five-spice powder
- five-spice powder
- white sugar
- white sugar
- white sugar
- Zhu Hou sauce
- Zhu Hou sauce
- Zhu Hou sauce
- water
- water
- water
- 250 grams white vinegar
- 250 grams white vinegar
- 250 grams white vinegar
- 100 grams red rice vinegar
- 100 grams red rice vinegar
- 100 grams red rice vinegar
- maltose syrup
- maltose syrup
- maltose syrup
- oil
- oil
- oil
Equipment
paper towelsbowlspoonsewing needlehookpot
Tips
- Choose a chicken that weighs between 2.8-3 kilograms.
- Ensure the chicken's tail is plump, indicating it has enough fat for flavor.
- Do not pierce the skin with the sewing needle.