Hong-Zao Chicken Salad

Vanessa invited Julie to demonstrate in the South Arm Community Kitchen. Julie only comes to the kitchen when she is demonstrating. She is an experienced cook and a great friend of Vanessa. Julie will not say no when Vanessa ask her for help.

Julie made two Taiwanese dishes. The first dish is Hong-Zao Chicken Salas. Hong-Zao is red fermented glutinous rice paste. I personally have not use this ingredient before. We were told that we might be able to find Hong-Zao in T&T or some other Chinese groceries stores.


The Hong-Zao Chicken Salad was very tasty and Julie made a pretty presentation of the dish. The golden brown crispy fried chicken were arranged on top of a bed of shredded lettuce and garnished with red grapes and cilantro. The Hong-Zao Chicken Salad is served with a home-made dressing of mayonnaise, sugar and lemon juice.


I’m sure my kids will love the boneless, crispy fried chicken, not so sure about the shredded lettuce though.



  • 2 chicken legs, deboned and cut into bite-sized pieces
  • 1/2 head of lettuce, shredded
  • 100g yam flour (potato flour)
  • 3 tablespoons dressing (Mayonnaise + some sugar and lemon juice)


  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon Hong-Zao
  • white pepper to taste



  • Marinate the bite-sized chicken with the marinates for 1 to 2 hours.
  • Coat the marinated chicken with yam flour which has a more coarser texture which yields a more crispier fried chicken.


  • Deep fry the coated chicken until golden brown. Remove and drain on paper towel lined plate to absorb the excess oil.


  • Serve the chicken in the arrangement as described above or you can create your own presentation. I remembered a quote that says ‘feasts with your eyes first’.


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  1. xun

    As always, looks incredibly delicious. Very impressive. Master of images, and sure, taste.

  2. Monika Korngut

    I always enjoy your blog. The chicken salad looks wonderful.

  3. Jennifer

    That looks delicious! I feel your pain- my 7 year old is quite the picky eater. If it resembles vegetables, forget it!

    Also, I have to make my way up to Vancouver someday- I live south of it near Bellingham, WA. I have complained of the lack of GOOD Chinese food here, I seriously need to get a passport and just drive up there! 🙂

  4. Chubbypanda

    Taiwanese food rocks! =D

    I thought you didn’t like frying food at home? Too messy, right?

  5. tigerfish

    I remember eating some Hakka food named “Hong-Zao”- something too! Think the Taiwanese version of doing Hong Zao chicken is like the “hia jiong” (shrimp paste) fried chicken wings we have sometimes…

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