This is
a very famous signature Hakka dish from Ipoh. The first time I tried it I loved
it very much and since we cannot get it in PJ those days I thought I will try
cooking it. One day when I was in the market, I saw someone selling cooking
pots and the accompanying recipe book featured this dish. I bought the pot, chicken
and salt and went home to cook it. What a disaster it turned out to be. I spent
one hour frying 4 kilos of coarse salt to make it yellow in colour and hot
enough to cook the chicken. Talk about hard labour. Then I wrap the chicken in
grease proof paper, put it into the salt and looked forward to enjoying the
chicken. When the chicken was ready, it was another disaster. The juices had
leaked out into the salt and I was left with a dry salty chicken. I refused to
take the challenge to try cooking it again until one of my cousins taught me an
easier way to cook it and it is what is shown below.
Ingredients
½ chicken cut into bite size pieces
5 pieces of dong kwei
1 large knob fresh ginger
Shaoxing wine
Sea salt
Grind the salt onto the chicken
Add the Shaoxing wine and mix thoroughly
Put the chicken into the rice cooker.
Add the dong kwei and water (1 cup for a
whole chicken and ½ cup if using half chicken)
Turn on the power and let it cook as for cooking
rice
Ta dah!! Salt baked chicken ready to be
eaten. It was delicious!!!
Somebody brought back a salt baked chicken from Ipoh today so I will share with you how to reheat it.
This is the famous Ipoh salt baked
chicken
Cannot open until it has been steamed
Place the whole pack of chicken on a
heat proof platter
Put the platter into the ready prepared steamer
Cover and steam on low fire for 20 to 30
minutes
Empty the chicken juices into the
serving platter before removing the wrapper.
Put the chicken onto the platter and let
it cool down.
Take the chicken out, cut into bite size
pieces and put back into the chicken juice.
Here we are ready to be served.
It was delicious.
No comments:
Post a Comment