Print-HAKKA YIM KUK KAI

INGREDIENTS

Main :

  • Chicken Thigh, chopped to about 2 inches size – with bone and skin intact.

Chicken marinate :

  • Shaoxing wine, Salt, Sugar, white Pepper, Sesame oil, Oyster sauce a tiny bit of 5- spice powder (optional). ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!

Side :

  • 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

Marinated Chicken for at least 4/5 hrs (or better overnight) with the Chicken Marinate Ingredients.

Lay a piece of the Chicken with some of the Side Ingredients (a piece or two of everything) on 2 layers of non-stick baking paper. Wrap the Chicken firmly with the first piece of paper firmly and re-wrap with a second layer.

Heat up coarse salt till U hear cracking sound. Turn to low heat and bury the chicken in the salt for at least 45 mins to an hour (time will vary from the chicken size and heat). Turn and rotate the chicken’s position occasionally to cook evenly and avoid burning.

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