Famous Ipoh Salted Chicken aka ' Yim Kuk Kai '

Ipoh is also famous for its Salted Chicken aka ' Yim Kuk Kai ' besides the Ipoh  'Ngah Choy Kai '.  I had this almost 3 times a week during my confinement days ....20 over years ago....shhhh Piggy Joanna will shut me up if I were to tell you the exact years LOL!  Anyway, it entails a lot of work, so it is better to buy from the famous shop in Ipoh.   I made this months ago before I hung up my arms :p   Luckily I had it made earlier or I won't be able to give her my support for MFF Perak , shortly after that...the arm pain came haha....read on to see how it is done at home.

ingredients:

one free range chicken

a few slices of tong kwai and chinese cooking wine

and some sea salt to rub on the chicken

3 kg of coarse salt, 2 pieces of greaseproof paper

Step 1

rub sea salt , chinese cooking wine on the chicken

in and out, stuff the tong kwai inside the chicken

and marinate it for an hour.  Wrap the chicken with

2 sheets of greaseproof

Step 2

Fry coarse salt ( amount depends how big is your wok) till hot.  The salt will start

 jumping so be careful not to burn your hands while doing it. I use the stainless steel wok

so it gets heated faster.  Bury the wrapped up chicken in the hot salt. 

Step 3

Cover wok with a lid.  I use a stainless steel basin to cover the wok and 

cook the chicken over medium low  fire for 2 hours till the chicken is cooked

healthy way to eat chicken and good for confinement 

mothers :)

finger liking good.... for me....confinement or not I can

tuck in the whole chicken all by myself :)

Enjoy !

"I am submitting this post to Malaysian Food Fest Perak month

hosted by WendyKK of Table for 2..or more "

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