Thursday, August 15, 2013

Bake Salted Chicken (Yim Kuk Kai #2) - MFF Perak #1


1 whole chicken ( I used 12 pcs chicken thigh) washed and patted dry
5-6 kg coarse rock salt
two pieces of parchment paper

Marinade 2 tbsp Chinese cooking wine
2 tsp sugar

1. Combine the marinade ingredients; rub or coat chicken with the marinade for few hours.
2, If use the whole chicken, set the chicken on the two pieces of parchment paper for a double-layer wrap. Fold the paper, overlapping, around the chicken to form a parcel.
Since this time I use chicken thigh, place all the chicken thigh into a aluminum foil tray and cover with two pieces of parchment paper.
3. Place the rock salt into an old wok. Heat salt over medium flame, stirring continuously for 8-10 minutes. Make a well in the middle of the hot salt, place the chicken parcel in, and cover completely with salt. Cook, covered with a lid, over low heat for 35 to 45 minutes. 
4. Remove and serve warm.

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I am submitting to Malaysian Food Fest Perak month hosted by WendyinKK of  Table for 2 or more


  1. Yummy! The chicken look so succulent and juicy. Must be so very delicious!

  2. ivy sew http://simplybeautifulhealthyliving.blogspot.comAugust 16, 2013 at 12:18 AM

    Yummy yim kok gai. My favourite!

  3. Wow。。。 Delicious salted chicken! So Yummy ~

  4. Hi Mary,
    Yummy yummy!
    So juicy!! Another of my favorite.

  5. Hi,would like to ask can the salt be reuse or only once?how the taste?ist salty?