Zhuhou Chicken

Zhuhou Chicken

　　Zhuhou Chicken

　　This dish is a traditional famous dish from Foshan with a history of nearly 100 years. It was created by Chef Liang Zhuhou of the Sanpinlou Restaurant in Foshan during the Qing Dynasty.

　　Ingredients: One local plump capon (i.e., an unfledged female chicken) weighing about 1250g or less, 100g Zhuhou sauce, 75g lard, 25g white liquor, 1.5g MSG, about 25g wet cornstarch, a few drops of sesame oil, about 600g water or broth, and 30 shredded scallion whites served in a small dish.

　　Cooking Method:

　　1. First, drain all the blood from the live chicken.

　　2. Scald the chicken with hot water at 60–65°C to remove all feathers, as well as the fine hairs on feet, beak, and head.

　　3. Make a horizontal cut along the belly to remove the internal organs, rinse clean with water, and prop open the belly using two chicken feet.

　　4. Heat a wok (or preferably an earthenware pot), add 40g lard once the pot is hot, then stir-fry 100g Zhuhou sauce over low heat until fragrant (don’t use high heat). Add liquor, then pour in about 600g water or broth. Once the liquid boils, add the whole chicken and simmer gently until cooked.

　　5. While simmering the chicken gently, lift it occasionally to let out the cool juice inside the cavity, then return it to the juice to continue simmering. Repeat this five times. The chicken will be fully cooked in about 20–25 minutes and can then be removed.

　　6. After removing the chicken, let it cool slightly before chopping it into serving pieces and arranging them on a plate in the shape of a whole chicken. During the chopping process, remove the neck, tail, backbone, spleen bone, and wing bones, then put them back into the juice to simmer gently until cooked through, reducing the juice to about half a bowl.

　　7. When serving, thicken the juice with wet cornstarch (season with MSG first), then add sesame oil and 35g reserved lard, stirring to create a glossy sauce that is poured over the chicken.

　　Served best with scallions on the side, or you can also stir-fry vegetables and arrange them on both sides of the chicken.

　　Flavor profile: Tender bones, smooth meat, rich fermented soybean flavor.

　　The Origins of Zhuhou Chicken

　　When people talk about “Zhuhou Chicken,” they unanimously praise the Sanpinlou Restaurant in Foshan as serving the best version—the authentic Zhuhou Chicken. It has perfect color, aroma, and taste. Guests who host banquets at Sanpinlou always include Zhuhou Chicken on their menu. Why is Sanpinlou’s Zhuhou Chicken so famous? There is quite a story behind it.

　　More than 120 years ago, during an autumn season when the weather was crisp and clear, the traditional Foshan Autumn Festival lasted for several days, making the ancient town even more lively. Coincidentally, the “Ten Thousand People’s Vegetarian Feast” was also being held at the Ancestral Temple, further exciting the crowds. People—both young and old—poured into the temple like a tide. Late at night, under the bright moon and shining stars, those still lingering began to feel tired and hungry, so they headed to various restaurants across Chancheng to enjoy a late-night meal. The Sanpinlou tavern, located near Sanyuan Market close to the Wanfu Stage (the theater stage in the Ancestral Temple, later relocated to its current address on Gongzheng Road), suddenly became packed, with demand far exceeding supply. When a group of regulars arrived at Sanpinlou, most delicacies were already sold out. The “waiter” (restaurant attendant) felt bad about turning them away, so he hurried to the kitchen to consult Chef Liang Zhuhou. Chef Liang repeatedly apologized, but the guests still refused to leave. He had no choice but to promise to prepare something for them on the spot. However, the guests said, “Today is a joyous occasion, we want to try something unique and flavorful.” Chef Liang fell silent for a moment, then confidently assured the guests that he would immediately prepare a special, distinctive chicken dish as a treat for his honored friends.

　　Chef Liang returned to the kitchen, carefully selected a capon (about 2.5 catties or market jin in weight)—one with a small head, short neck, slender legs, and a drooping rump—and chopped and cleaned it. Then he mashed 2 taels of oil-surface fermented soybeans (tofu not yet extracted for soy sauce) and a little white sesame together, mixed in some lard, sugar, and Shaoxing wine, added 1.2 catties of superior stock, and brought it to a boil. He then poured the seasoned sauce over the chicken... When Chef Liang presented a plate of golden-colored, richly aromatic chicken, the guests took a bite and exclaimed, “Delicious!” (meaning tasty and delightful). They felt it was refreshingly unique, and everyone praised it, saying they had never tasted such a wonderful dish before. From then on, Chef Liang's chicken dish became extremely popular, and people began to name his unique creation after him. Thus, the fame of “Zhuhou Chicken” spread far and wide. “Zhuhou” became well known, and Chef Liang’s unique chicken seasoning also gained great popularity, earning the lovely nickname “Zhuhou Sauce.” Many customers came specifically to buy it, overwhelming Chef Liang. To meet demand, Chef Liang bought a stone mill, placed it in the courtyard of Sanpinlou, and personally ground the sauce. In addition to the original ingredients, he added an appropriate amount of light soy sauce to help the sauce flow more smoothly. He then poured the sauce into a large iron wok and stir-fried it like grinding “sand” (bean paste) until it turned a golden yellow—the mark of premium quality.