Saturday, May 8, 2010

Short cut Chinese Pipa Chicken Recipe

Normally, duck instead of chicken is used in this dish. Anyway, since I don’t have any duck in hand, I have to make do with chicken. Pipa is a Chinese musical instrument that resembles a guitar. A Pipa duck is cut at the chest area and when opened up, it does look like a real pipa. The skin of a pipa duck is crispy and I managed to do the same with the chicken. I also made some sweet, sour and spicy chicken rice chilly to go with the pipa chicken.....mmmm, nice! Here is my my shortcut Pipa Chicken Recipe.

Ingredients
Chicken, 1 bird (or you can use duck), cut at the chest area and opened up
Fermented Red beancurd, 2 pcs
Chinese Barbecue Sauce or Hoisin Sauce, 3 table spoons
Sugar, 1 table spoon
Black Vinegar, 1 teaspoon
Chinese Rice Wine, 1 tablespoon
Mak Ngah Thong (maltose), 2 table spoon
Red Vinegar (or you can just use normal vinegar), 1 table spoon

Marinade the inner side of chicken with fermented bean curd, hoisin sauce, sugar and black vinegar. Rub the skin with mak ngah tong and red vinegar. (Normally Chinese cooks would use boiling hot mak ngah tong, red vinegar, rice wine and water mixture to bath the duck/chicken). Hang the chicken to dry for 1 hour or just put it in the fridge. Roast the chicken in preheated oven at 170 Dec C for 1 ½ hours.

13 comments:

smallkucing said...

without the Fermented Red beancurd can or not ? Not fond of that

Somewhere in Singapore said...

I'm early this round, can courier some over? kaka...

Angie's Recipes said...

I ate pipa duck many many years ago in a Cantonese restaurant...very yummy! Pipa chicken sounds really cool too.

penny aka jeroxie said...

Awesome. I must try this. I like that you used fermented beancurd.

Pete said...

smallkucing : Can, but the taste would change a little.

Sharon : Sure can!

Angie : Pipa duck taste nicer....more fat below the skin...LOL!

Penny : I like fermented bean curd....nice!

Merryn said...

i think i'll definitely love this chicken instead of duck as i'm not too fond of duck :) pipa chicken, yes!

wenn said...

i prefer chicken to ducks!

reanaclaire said...

ho chiak!! hoisin sauce.. i must buy that... never tot of it.. i like the fermented beancurd seasoning..

Suhaina said...

Looks very yummy.

suituapui said...

So if terkangkang...spread-eagled like that, it's Pipa chicken lah? Ummm....interesting! Hahahahaha!!!

tuti said...

so this chicken can sing after all the treatment given. :P

PFx said...

I see what you mean here. Duck will definitely benefit from this recipe a lot more. (Of course, I am a truly biased duckaholics). Hahaha

Alice Law said...

It looks pretty nice... specailly with the special gravy and sauce!

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