Cold salted chicken (冰镇盐鸡)(4 Pax)
Got kind of sick of traditional steam chicken and decided to try out something new.
Ingredients 1. Kampung chicken - 1 bird (900g or 1.4kg) (Try to use a better bird instead of those normal meat chicken from supermarket. I got purpose select a small Kampung chicken for a family of 4) 2. Thick slice old ginger - 3 to 4 pcs 3. Sea salt - 2 to 3 tbsp 4. Cooking wine - 1 cap. 5. Rice wine - 1 cap 6. Sesame oil - 3 tsp 7. Ice cubes to make ice water 8. Cucumber - 1 fruit
Preparation 1. Cleanse the chicken and remove additional fats if any.
2. Stuff the thick slices of ginger into the cavity of chicken.
The Dish 1. Boil a pot of water. (Must be enough to cover the entire bird)
2. Upon boiling, lower the bird into the boiling water and lower the heat to low.
3. Continue to boil for 5 min in low heat and off the flame. Leave the bird in the boiling pot for 50min (for 900g bird) or 1hr (for 1.4kg bird).
4. Once time is up, remove the bird from the boiling pot n place it under running water to cool it.
5. Once the temperature lowers, transfer the bird into a prepared ice water tub and chill it further.
6. When the ice has almost melt, remove the chicken and cut it into halves. And start to rub 1tbsp of sea salt all over the chicken. If you are using a bigger bird, you may need approximately 1.5tbsp of sea salt.
7. Left the chicken in room temperature for about 5hrs. After that use cling wraps to cover the chicken and place it into refrigerator to chill for another 12 to 14hrs.
8. Mixed a cap full each of cooking wine n rice wine, 1tsp of light soya sauce and some sesame oil and mixed them well.
9. Cut or chop the chicken into the desired chunks, serve with some cucumber and pour the mixture over the dish before serving.
10. Do serve the chicken when its cold for better taste.
Happy cooking and Bon Appetit!
