• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 1 whole kampung chicken, about 1.5-2kg
  • 3kg coarse rock salt
  • 2 large pieces of greaseproof paper
  • Seasoning (A)
  • 1/2 tsp pepper
  • 1 tbsp Shao Hsing wine
  • Herbs
  • 20g tong sum
  • 10g tong kwai
  • 1 tbsp kei chi


  1. Clean the chicken well and rub the skin and cavity with seasoning (A). Push the herbs into the cavity and use a small toothpick to hold the skin together to close the cavity.
  2. Wrap the chicken with a double layer of greaseproof paper.
  3. Stir-fry the coarse salt in a stainless steel wok for four to five minutes until the salt is hot. Make a well in the centre of the salt and put in the chicken parcel. Cover the parcel with the surrounding salt. Close the wok with a tight fitting cover. Cook for 20 minutes over a low heat.
  4. Remove the parcel and stir-fry the salt again until it is hot. Repeat the cooking process for another 20 minutes over low heat.
  5. Remove the parcel and serve immediately.
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