Ingredients
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
2 tsp sugar
Method
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.
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.
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.
my previous blog at http://peppers-love.blogspot.com/2009/11/salted-chicken-yim-kuk-kai.html
Ingredients
I am submitting to Malaysian Food Fest Perak month hosted by WendyinKK of Table for 2 or more
Yummy! The chicken look so succulent and juicy. Must be so very delicious!
ReplyDeleteYummy yim kok gai. My favourite!
ReplyDeleteWow。。。 Delicious salted chicken！ So Yummy ~
ReplyDeleteHi Mary,
ReplyDeleteYummy yummy!
So juicy!! Another of my favorite.
mui
Hi,would like to ask can the salt be reuse or only once?how the taste?ist salty?
ReplyDelete