Crispy Skin Wind-Sand Chicken
Crispy Sand-Style Chicken: Ingredients and Preparation Method
Ingredients
chicken
1
skin glaze liquid
to taste
cooking oil
to taste
water
1000 g
red fermented tofu
500 g
fermented tofu
500 g
peanut paste
500 g
sesame paste
500 g
light soy sauce
500 g
white sugar
300 g
oyster sauce
200 g
MSG
10 g
chicken bouillon powder
10 g
minced garlic
10 g
minced shallots
10 g
water
4 kg
maltose
350 g
lemon juice
30 g
cornstarch
5 g
white vinegar
350 g
Instructions
1
Step 1
Remove the oil sac, lungs, and throat from the chicken. Rinse thoroughly, trim away any excess feathers and yellow skin, and drain off the water.
2
Step 2
Marinate the chicken in the marinade for 60 minutes, then remove and rinse the chicken skin with clean water.
3
Step 3
Pour boiling water over the chicken skin so that the skin tightens all over and turns a pale yellow color.
4
Step 4
Pour the boiled skin glaze liquid over the chicken, then hook the chicken through both wings. Hang the chicken in a breezy spot to dry.
5
Step 5
Hang the dried chicken in the oven and roast over medium-high heat for 30 minutes. Remove and set aside to cool.
6
Step 6
Once the chicken has cooled, pour oil heated to about 60% hot over the chicken until the entire body turns a golden-red color.
Note: If bubbles form on the chicken during this step, pierce them promptly with a needle.
