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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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