Hakka Yim KUK KAI (Salt Baked Chicken/客家盐焗鸡)

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Ready : 1 hr 15 mins [Prep : 30 mins † Baking : 45 mins † Not Inclusive Of Marinating Time]
Serve :  4 with other dishes
Generic :  Salt Baked
Level :  Easy
Idle :  45 mins Printable Recipe.


Delightful Aromatic Piece Of Salt-Baked Chicken

“Hakka cuisine” is the cooking style of the Hakka people, who originated mainly from the southeastern Chinese provinces of Guangdong, Fujian, Jiangxi and Guangxi. One of the most classic dishes in the Hakka repertoire is “Salt-baked Chicken” which is incredibly delicious and flavorful. Traditionally, wrapped in “sandpaper” and baked in coarse salt, it doesn’t get unbearably salty because the salt doesn’t penetrate the wrapping, instead, the salts act as Oven to slow-bake the chicken – giving it a smoky flavor. The tight cocoon of the wrapping; seals in all of the juices and the essence of chicken. As you unwrap, tendrils of steam curl out, greeting you with the scent of nothing less than a perfect baked bird dusted with a few aromatics and the haunting fragrance of herbs and spices. Click here for the for steamed version. Here is The Viand’s version of “Hakka Yim Kuk Kai (Salt Baked Chicken/客家盐焗鸡)”, prepared in the traditional way !!

IngredientS

 

UTENSIL :

  • Use an old Wok, because after baking with salt, U can’t use for normal wokking anymore. Or alternatively, U can use a Clay-pot. Either way, U need a big container with lots of coarse salt or U can do in batches. It is absolutely imperative tat the Chicken is covered by the salt while baking.

MAIN :

  • Chicken Thigh – divided into four or chopped to about 2-3 inches size.

CHICKEN MARINATE :

  • Shaoxing wine, Salt, Sugar, white Pepper, Sesame oil, Oyster sauce a tiny bit of 5- spice powder (optional).

FLAVORING :

  • Yok Chok (Solomon’s Seal Rhizome) and Kei Chi (Wolfberry) – (both soaked in warm water) and Dong Quai bits (Angelica sinensis), sliced of Ginger, Scallion and smashed Garlic.

MethoD

 

  • Step 1 : Start by marinating the Chicken with all the Marinating Ingredients for at least 4/5 hrs. Set aside.
  • Step 2 : Lay a piece of the Chicken on 2 pieces of non-stick baking paper (or Sandpaper), making sure the size of the paper is big enough for a wrap. Add a little of all the Flavoring Ingredients. Wrap the Chicken firmly with the first piece of paper and re-wrap with a second layer.
  • Step 3 : Heat up coarse salt till U hear cracking sound. Turn to low/medium heat and bury the chicken in the salt. It is absolutely imperative tat the Chicken is covered by the salt while baking. Cover with lid and bake for at least 45 mins to an hour (depending on the chicken size and heat). Turn and rotate the chicken’s position occasionally to cook evenly and avoid burning.
    ~
    Serve the Chicken as it is, with the wrapper on !!! Not only this presentation looks authentic, the experience of unwrapping the Chicken (even-though it could be a bit messy) is well worthed. Because as U unwrap, tendrils of steam curl out, greeting you with the scent of nothing less than a perfect baked bird dusted with a few aromatics and the haunting fragrance of herbs and spices. LoL

EnD
Copyright © 2014 The VianD · All Rights Reserved

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3 Comments Add yours

  1. theviandd says:

    Sandy, thks for referring to my Blog. Hope U will try the recipe and share the outcome…

    Like

  2. theviandd says:

    I have to said,it is absolutely delicious !!!

    Like

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