啊豪师傅这道咸香鸡超级容易做！厨房小白快学起来，新年就可以大展身手啦！ 分量：4-5人份 准备时间：15分钟 煮时：45分钟 材料： 1只/900克-1公斤 马来鸡 2片 当归片 1汤匙 盐 3棵 葱 1汤匙 沙姜粉 ½汤匙 花雕酒 少许 麻油 准备功夫： 1. 当归片泡水至变软，沥水剪小片待用 2. 慢火把盐炒至变浅黄色，出锅待用 做法： 1. 把炒过的盐抹匀在鸡身和鸡肚里，静置15分钟或至鸡皮变干 2. 加入其余食材（葱除外），同样的抹匀在鸡身和鸡肚里 3. 把葱和鸡脚塞入鸡肚里 4. 把鸡只放在烘焙纸上包起来，再以麻绳绑紧，腌制45分钟/1小时 5. 把腌制好的鸡只入蒸笼，文火蒸30分钟 6. 鸡只出锅，趁热享用
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Salted Kampong Chicken 咸香鸡
Course: MainCuisine: ChineseServings
4
servingsPrep time
15
minutesCooking time
45
minutesThis “ham heong chicken” is a little bit different from the salt-baked chicken, it’s quite easy to make!
Ingredients
1 pc / 900g to 1kg malay kampong chicken
2 pc dong quai
1 tbsp salt
3 pc spring onion
1 tbsp ginger powder
½ tbsp shaoxing wine
Some sesame oil
Instructions
- Preparations:
- Soak dong quai until softened, drain and cut smaller pieces, set aside
- Fry the salt with low heat until it turns light yellow, retrieve & set aside
- Steps:
- Apply salt on the chicken’s internal and external surface evenly, set aside for 15 minutes or until the chicken skin dries
- Add the rest of the ingredients (except spring onion), apply evenly to the chicken
- Insert the spring onion into the chicken’s stomach, followed by the chicken feet
- Wrap the chicken with baking paper, tighten it with hemp rope and marinate for 1 hour
- Steam the chicken with medium heat for 30 minutes
- It’s done, serve while hot!
Recipe Video
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