- 900g chicken
- 100g red fermented bean curd
- 10g sea salt
- 10ml light soy sauce
- 10g peanut butter
- 5g sesame paste
- 10g sugar
- 10g minced ginger
- 1g aniseed powder
- cooking oil
- soy sauce
- Roast the chicken only when the sauce is dried. Otherwise, the favor and aromatic will not be evenly spread over the chicken.
- You can purchase red fermented bean curd at any China market all over the world. It is a must-have seasoning for this dish.
- Marinate for a longer time can add more aromatic and tasty. You can marinate for 1-2 hour if you desire. Patience makes good dishes.
Wash and clean the chicken, drain and set aside.
Mix well all seasonings (except soy sauce and cooking oil), Then evenly rub the seasoning mixture on the chicken. Make sure rub the whole chicken including the chicken cavity to add flavor. Marinate for 60 minutes.
Use a small hook to hook in the chicken neck. Pour over around 90 ℃ hot water on the chicken to tighten the skin. Then pour or evenly rub soy sauce on the whole chicken. Put chicken at a ventilated place. Or you can use an electronic fan to blow until sauce dried.
Preheat the oven to 200℃. When the chicken skin is dried, roast in the oven for 20 minutes.