• 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.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *