•1 small chicken (about 1.5kg)
•2 blocks of red beancurd)
•2 cloves of garlic (finely chopped)
•1 small piece of ginger (finely chopped)
•1 stalk of spring onion (sliced)
•2 Star Aniseed
1.Mash the red Beancurd with 1½ tbsp of sugar, ½ tsp of salt, 2 tbsp of Shaoshing wine and 1 tbsp of dark soy sauce into a paste.
2.Mixed chopped garlic, ginger, spring onion and star aniseed with the paste.
3.Stuff ¾ of the paste inside the chicken and use a bamboo skewer to stitch the chicken end skin together.
4.Rub the remaining paste evenly, all over the chicken.
5.Refrigerate for 6-8 hours.
6.Pre-heat oven at 200°c. Roast chicken on top of a rack with a tray underneath for 40mins.
7.Remove from oven and cool down for ten mins.
8.Cut chicken in halves. Stuffing can be used for dipping.
Ready to Serve