2 large pieces baking paper, cut into sizeable pieces
½ tsp pepper
1 tsp salt
1 tbsp light soy sauce
1 tsp sugar
2 tbsp Shao Hsing Hua Tiau wine (optional)
Combine seasoning ingredients and add kei chi. Marinate chicken with the seasoning ingredients for at least an hour or preferably several hours.
Wrap each individual piece of chicken with a double layer of baking paper.
Heat the coarse salt in an old wok (one that you will not use for cooking); allow the salt to sit in the wok over medium low heat. Use a spatula to dig several holes in the salt and place the wrapped chicken portions into the holes. Pile the salt around the packets. Close the wok with a cover and allow to cook for 15-16 minutes.
Open the wok and turn the packets of chicken upside down. This is to cook the chicken pieces evenly. Leave them to cook in the covered wok for another 20-25 minutes. Remove the packets and open one to check the tenderness of the chicken. If they are cooked through, serve immediately.