Ipoh is also famous for its Salted Chicken aka ' Yim Kuk Kai ' besides the Ipoh 'Ngah Choy Kai '. I had this almost 3 times a week during my confinement days ....20 over years ago....shhhh Piggy Joanna will shut me up if I were to tell you the exact years LOL! Anyway, it entails a lot of work, so it is better to buy from the famous shop in Ipoh. I made this months ago before I hung up my arms :p Luckily I had it made earlier or I won't be able to give her my support for MFF Perak , shortly after that...the arm pain came haha....read on to see how it is done at home.
one free range chicken
a few slices of tong kwai and chinese cooking wine
and some sea salt to rub on the chicken
3 kg of coarse salt, 2 pieces of greaseproof paper
rub sea salt , chinese cooking wine on the chicken
in and out, stuff the tong kwai inside the chicken
and marinate it for an hour. Wrap the chicken with
2 sheets of greaseproof
Fry coarse salt ( amount depends how big is your wok) till hot. The salt will start
jumping so be careful not to burn your hands while doing it. I use the stainless steel wok
so it gets heated faster. Bury the wrapped up chicken in the hot salt.
Cover wok with a lid. I use a stainless steel basin to cover the wok and
cook the chicken over medium low fire for 2 hours till the chicken is cooked
healthy way to eat chicken and good for confinement
finger liking good.... for me....confinement or not I can
tuck in the whole chicken all by myself :)
"I am submitting this post to Malaysian Food Fest Perak month
hosted by WendyKK of Table for 2..or more "
* * *