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.