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
Instructions
- 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.
- Wrap the chicken with a double layer of greaseproof paper.
- 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.
- Remove the parcel and stir-fry the salt again until it is hot. Repeat the cooking process for another 20 minutes over low heat.
- Remove the parcel and serve immediately.
