Koufu Chicken
Serves 1
Directions
- 1Clean and dry the chicken thoroughly with kitchen paper towels.
- 2In a bowl, combine red shallot, ginger, fermented bean curd, five-spice powder, white sugar, Zhu Hou sauce and water.
- 3Mix the sauce well.
- 4Spoon the sauce inside the chicken.
- 5Spread the sauce evenly inside the chicken to ensure the flavors penetrate the meat.
- 6Sew up the chicken's cavity using a sewing needle, making sure not to pierce the skin.
- 7Sew the chicken neck’s opening shut.
- 8Rinse the chicken and hang it on a hook.
- 9Pour boiling water over the chicken skin.
- 10Pat dry the chicken with paper towels.
- 11Prepare the crispy skin marinade by mixing white vinegar, red rice vinegar, and maltose syrup in a bowl.
- 12Douse the chicken with the marinade to ensure it is evenly coated.
- 13Hang the chicken and air dry for over 2 hours.
- 14Deep fry the chicken in oil at 100-110 degrees Celsius for 25-28 minutes until golden brown.
Ingredients
- chicken
- red shallot
- ginger
- half a piece fermented bean curd
- five-spice powder
- white sugar
- Zhu Hou sauce
- water
- 250 grams white vinegar
- 100 grams red rice vinegar
- maltose syrup
- 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.
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