Comments on: Memories of Childhood Chinese Chicken

By: secret recipe

secret recipe — Sun, 24 Jun 2012 04:47:52 +0000

waw, seems to be very tasty from tofu. a special recipe. I will try to do a variation with certain materials from tofu or tempeh. thanks =)

By: Sarah

Sarah — Sat, 02 Jun 2012 08:28:13 +0000

I think I’ll have to make a trip to the Asian grocer tomorrow…

By: foodgal

foodgal — Sat, 02 Jun 2012 06:14:24 +0000

Mai: The red fermented tofu is not spicy at all. The red coloring is from the wine used in the brine. And the taste is quite different from misozuke, the miso-cured tofu. The misozuke has a definite intense, salty miso flavor, while the red fermented tofu has a rather musky, funky note to it. They’re both quite unique in their own way.

By: Mai

Mai — Sat, 02 Jun 2012 01:48:10 +0000

I haven’t had red fermented tofu, only white fermented tofu (also called “chao” in Vietnamese, and also made of tofu with rice wine). Do you find it tasting kinda similar to the tofu misozuke? Does red mean chili pepper/spicy?

By: Su-Lin

Su-Lin — Wed, 30 May 2012 17:05:03 +0000

I never grew up with this chicken – instead, it was usually marinated chicken that was deep fried. I like that your recipe is roasted!