Ingredients (for 4):
- Chicken - 1
- Basting sauce
- Water - 75 ml
- Maltose - 20 g
- Rice vinegar - 80 ml
- Red vinegar - 5 ml
- Rice wine - 45 ml
- Chinese rose wine - 5 ml
- Marinate sauce
- Red taro paste - 680 g
- Soy sauce - 680 g
- Fermented bean curd - 80 g
- Chinese yellow wine - 80 ml
- Shallot - 80 g
- Garlic - 160 g
- Coriander - 40 g
- Spring onion - 80 g
- Salt - 200 g
- Ginger - 80 g
- Galangal - 40 g
- Kuei hua chen wine - 100 ml
- Dipping sauce
- Oil - 1 tsp
- Red taro paste - 80 g
- Water - 80 ml
- Sugar - 60 g
- Chinese rose wine - 5 ml
- Peanut butter - 30 g
Procedures:
1. Clean the chicken thoroughly and then put in boiling water for a while.
2. Remove and put in cold water to tighten the skin.
3. Mix the marinate sauce.
4. Marinate the chicken for at least one hour.
5. Mix the maltose with water on a water bath until fully dissolved.
6. Add rice and red vinegar. Allow the sauce to cool down and then add rice wine and Chinese rose wine.
7. Cut the chicken open on the chest, spread it out and use a chopstick to skewer to maintain the shape.
8. Wash away the sauce on the chicken with water. Then brush with the basting sauce and let it dry.
9. Heat up the oven to 200 degree Celsius, and then put the chicken in to bake, with the skin up, for 30 minutes.
10. Turn the chicken over and continue to bake at 120 degree Celsius for another 30 minutes.
11. Hang the chicken up and use the poke to needle the skin a few times.
12. Heat the pan with oil, and then add the dipping sauce ingredients to mix well. Then remove and put in a bowl for dipping.
13. Heat the oil and scoop the hot oil on the chicken to make the skin crispy. Then serve.
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