# Koufu Chicken

This is a classic Cantonese dish that is hard to find nowadays and has crispy skin and rich sauce.

- Cuisine: Chinese
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- paper towels
- bowl
- spoon
- sewing needle
- hook
- pot

## 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.

## Source

- Original video: https://www.facebook.com/share/v/1HkDqGbhPq/
- Recipe page: https://www.cliprecipe.com/recipe/03c3da28-f9e8-4fd2-a407-499dd4fa37ca
- Extracted: 2025-04-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt