Pairs well with Daddy Lau’s Whole Roasted Chicken (南乳燒雞)
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Daddy Lau’s Whole Roasted Chicken (南乳燒雞)
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A unique method of roasting a whole chicken using a blend of fermented bean curd, spices, and a special glaze to achieve crispy skin without frying.
01:00:00 total
Serves 4
medium
Meat Main Course
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- whole chicken - 1 (cleaned)
- ginger - watch the video to see (minced)
- green onion whites - watch the video to see
- red fermented bean curd - watch the video to see
- white fermented bean curd - watch the video to see
- five spice powder - watch the video to see
- hoisin sauce - watch the video to see
- oyster sauce - watch the video to see
- salt - watch the video to see
- sugar - watch the video to see
- white pepper - watch the video to see
- cooking wine - watch the video to see
- rice vinegar - watch the video to see (for glaze)
- red vinegar - watch the video to see (for glaze)
- maltose - watch the video to see (for glaze)
Instructions
- Prepare the Chicken: Wash the chicken with clean water inside and out, then set it aside to drain.
- Make the Marinade: Combine minced ginger, green onion whites, red and white fermented bean curd, five spice powder, hoisin sauce, oyster sauce, salt, sugar, white pepper, and cooking wine.
- Marinate the Chicken: Dry the chicken with paper towels, then spoon the marinade into the cavity, spreading it around evenly.
- Seal and Blanch: Pin the cavity shut, then blanch the skin by pouring hot water all over the chicken.
- Prepare the Glaze: Create a glaze by mixing rice vinegar, red vinegar, and maltose.
- Apply the Glaze: Brush the glaze all over the chicken skin after the chicken dries.
- Roast the Chicken: Cook it at 365°F, first for 20 minutes, flip it, then for another 30 minutes.
- Rest and Serve: Let it rest for at least 10 minutes, then pour out the juice from inside the cavity. Cut off the legs and wings, separate the back and the breast, chop everything into bite-sized pieces, plate them, and serve.
