Thursday, January 6, 2011

Hong Zao Dou Ru Ji 紅糟豆乳雞 Crispy Chicken Spareribs Marinated With Fermented Red Rice And Fermented Tofu

In order to make our diet a sustainable exercise, carb is allowed during the day and throughout the weekends.

This is a another popular Taiwanese street food that can be found all over the island. A recipe I bookmarked immediately when I was given the 2 Taiwanese cookbooks by my friends J and G.

Chicken breast is called for in the original recipe but I have substituted the breast with my favourite chicken spareribs instead. Don't be put off by the thought of using fermented tofu and rice; these crispy ribs are so delicious even one of the biggest tofu haters (aka the other tummy) is a great fan. I made a simple chili sauce to go with these crispy chicken ribs but they are just as delicious without. For other recipe using fermented bean tofu, check out stir fried kangkong with fermented tofu.
P.S Packing is such a slow and boring process and I start to wonder if I will ever get it done on time?

recipe adapted from 誰吃了老街好菜 (Who Has Eaten Good Food From The Old Street)
serves 4 as part of a Chinese meal or as a snack with drinks
you'll need;
500 g of chicken spareribs with skin on
3 pieces of fermented tofu (豆乳, 南乳)
1 tsp of fermented red rice (紅糟)
dash of sesame oil
dash of Chinese cooking wine
2 tbs of castor sugar
1 tsp of chicken powder
1/2 tsp of white pepper
coarse sweet potato flour (地瓜粉) for coating 
peanut oil for frying

for the chili sauce;
5 bird chillies, chopped
3 garlic cloves, chopped
2 tbs of sugar
1 tsp of salt
3 tbs of light soy
juice of half a lime or lemon
to make the chili sauce - pound chillies, garlic, sugar and salt into a rough paste then add in the soy and lime juice. Check for seasonings and adjust the taste to one's liking.

Marinate chicken with all the other ingredients (except the flour and oil) for at least an hour or overnight.

Coat chicken with sweet potato flour and shake off the excess.

Fry chicken in batches until light golden (50 to 70% done) and drain well. Fry chicken a second time until golden and crispy.

Serve immediately with homemade chili sauce. I served this with just a simple stir fried greens and a bowl of rice each :)


  1. This looks soooo yummeh!!!

    Did you see my pulut hitam?? NOM NOM!

  2. It looks so crispy and delicious!

  3. mmenu yang begini menjadi kegemaran anak bongsu makcik.Habis sepinggan dia makan ni:)..ya packing untuk pindah amat tak disukai kemudian kena unpack pula eii tak suka:( buat perlahan lahan dengan hati yang gembira..sambil senyum.

  4. Now, this is so irresistible! Frankly, I don't want to live next door. It's very dangerous! HAHAHA.... Will ended up looking like BIG fAT Mama! ha... Have a great day!
    Cheers, Kristy

  5. sensational looking. making me so hungry :-)

  6. Es interesante esta propuesta, se ve muy curiosa.


  7. these. I would be happy munching this away in front of the TV :D

  8. love it! You are really a great chef. You should enter the Master Chef Aust competition :)

  9. Harriet from carltonJanuary 6, 2011 at 10:07 PM

    These look so good and I can hear the crunch from here. I really must get some sweet potato flour soon!

  10. I love that crispy food.
    New tastes are always welcomed.
    Thanks to you!

    Big hugs!!!!
    B xx

  11. I love fermented bean curd and fried chicken so this is definitely for me!

  12. This is definitely very delicious!
    Your dishes are always so mouth watering :)

  13. You are also on a low carb diet? Me too.. But this dish, with furu would better with rice, no?

  14. wow...with fermented tofu...its really crispy n scrumptious tummy...wish u a very happy new year..

  15. I have tried fermented tofu once in a stir fry, frankly I think it tastes much better than it sounds lol
    They just look so deliciously crispy!

  16. Sigh, I know I shouldn't but I so love crispy chicken skin, drool. Hope the move goes well, I feel your pain, I hate packing!

  17. i'm sure those pieces of chicken disappear very quickly on your dining table..fermented bean curd is very tasty. both the yellow and the red ones.

  18. In my acting years, I lived low-carb. I wish I knew you then (oh! thre were no computers) because I would have happily been cooking everything.

  19. Chicken spareribs aren't a cut I've come across; I imagine my butcher will look at my blankly if I ask for them! These look really delicious.

  20. This and a big bowl of steamed rice on my lazy couch days would be perfect! Any leftovers?

  21. Wow It looks fascinating! I can just feel the crunch between my teeth.


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