Traditional Hakka Salted chicken 传统客家咸鸡
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.
***For 2 whole chicken leg, boiled for 20 minutes over medium heat then off the heat and let to rest in the soup for 30 minutes before transfer to plate.
***For whole chicken, boiled for 45 minutes over medium heat then off the heat and let to rest in the soup for 30 minutes before transfer to plate. (for whole chick you need to turn chicken around on and off, so that all part well cooked)
Note : for leftover chicken meat, rub all chicken with salt then go straight to steamer. Adjust the quantity of salt according the leftover meat. Then can keep in the fridge after cooled.
*** for 2 whole chicken leg ~ 2.5 tspn of salt or adjust as your own preference but the more the merrier.
*** for one whole chicken ~ roughly about 1 TB or more salt (1.8kg chicken) need to rub inner core as well.