Recipe Ingredient
- 1 chicken, chopped into 6 pieces
- 20g kei chi
- 2kg coarse salt
- 2 large pieces baking paper, cut into sizeable pieces
- Seasoning (A)
- ½ tsp pepper
- 1 tsp salt
- 1 tbsp light soy sauce
- 1 tsp sugar
- 2 tbsp Shao Hsing Hua Tiau wine (optional)
Instructions
- 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.
