Ingredients:

1
38 g

Marinade (Mix):
2 tsp
2 tsp
2 tsp
3 tbsp
2 tsp
1 tbsp
1 tsp
1/2 tsp

Seasoning for the skin:
1/2 cup
3 tbsp
5 cups
 

chicken (about 1.05 kg)
dried lily flower, soaked & washed

grated ginger
grated garlic
grated shallot
red taro curd , mashed
granulated sugar
Chinese rose wine
light soy sauce
dark soy sauce


white vinegar
malt sugar
water

Method:

1. Gut chicken. Cut off feet. Brush the inside and outside with marinade ingredients. Marinade for 5 hours. Then wipe away marinate ingredients.

2. Bring seasoning for the skin to the boil over low heat. Pour onto chicken body twice or thrice. Chicken neck and head once. Hang it to a ventilated place to dry for 5 hours.

3. Heat 1/2 wok of oil until hot. Turn to mid-low heat. Hold chicken in a slotted ladle. Pour oil on the outer skin. Then the inside. Repeat until chicken is cooked. Turn to high heat. Pour oil on chicken for several times (to make it more crispy).

4. Add suitable amount of water and sugar to marinade ingredients. Then put in a little sesame oil. Bring to boil over low little sesame oil. Bring to the boil over low heat. Strain and form red taro curd sauce. Put aside a saucer of red taro curd sauce as dipping sauce for chicken. Saute lily flower with oil until fragrant. Add sugar and the rest red taro curd sauce. Simmer lily flower until tender. Transfer to the centre of plate. Chop up the chicken. Arrange on plate.