Here presenting my homemade traditional Hakka salted chicken which was passed down by my mother in law. This is a must dish during all occasions. Why ??? During festive season most Chinese families will boil one or two whole chicken for dinning and also for offering ancestor prayer. By end of the day, there will be lots of leftover chicken. And this is how salted chicken begins…… Please read on for more.
STEP 1 : Boiled chicken
STEP 2 : Rub chicken with salt immediately after out of the soup pot. So that the salt will easily melt & stick to the surface of the skin after cool. Next, after cooling down rub chicken with a bit of light soy sauce and then steam for 10 minutes over medium heat for whole leg only and high heat for whole chicken. Off the heat then only bring out the chicken 20 minutes later. This will give time for the salt to do its work.
STEP 3 : Let chicken totally cool and you can either wrap it up for storage. Best to keep in freezer or fridge. Keep the chicken stock as well. It tastes superb.
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