Chu Hou Chicken
A traditional dish from Foshan, Guangdong. It has a deep reddish-brown color, a rich and silky aroma, and is fatty yet not greasy. It is prepared with Zhuhou sauce.
Ingredients
Chicken (whole)
to taste
Chu Hou paste (homemade or store-bought)
to taste
MSG
to taste
Salt
to taste
Soy sauce
to taste
Minced garlic
to taste
Sugar
to taste
Cooking wine
to taste
White pepper
to taste
Sesame oil
to taste
Scallion and ginger (sautéed for aroma)
to taste
Instructions
1
Fry the chicken
Rub the chicken evenly with seasonings, then deep-fry in hot oil until golden brown. Remove and transfer to a bowl.
2
Prepare the sauce
In a bowl, combine the Chu Hou paste with MSG, salt, soy sauce, minced garlic, sugar, cooking wine, white pepper, and sesame oil. Mix well.
3
Marinate the chicken
Coat the chicken thoroughly with the prepared sauce, both on the inside of the cavity and all over the outside.
4
Steam the chicken
Sauté the scallion and ginger until fragrant, then stuff them into the chicken's cavity. Place the chicken in a steamer and steam for about one hour. Remove and set aside.
5
Plate the dish
Discard the scallion and ginger. Cut off the chicken's head and tail. Chop the body into pieces and arrange them on a serving plate, positioning the head and tail to recreate a whole chicken shape. Drizzle the original steaming juices over the top and serve.
