Everyone is waiting for this recipe. It looked easy by looking at the photo. I mean... c'mon! It's just salted steamed chicken! But let me tell you, to make this right, you need abit of patience here.
This is my grandma's dish. My mom continues the dish. Recipe I'm sharing here is the same as the one my grandma taught. But I improve the cooking method to achieve better tenderness of the chicken after me and my mother talked about it. As shared by my grandma, there are two types of Hakka Salted Chicken. One was the Hakka Baked Salted Chicken. Another one, is Hakka Steamed Salted Chicken. Correct me if I'm wrong, but that's I was told.
I used Kampong Chicken (甘榜鸡) that I got from Sheng Siong Supermarket, as that is the best chicken I can get at that point of time, and I brought this salted chicken dish to Edith's place for gathering.
I make this dish for many times, and I never get sick of it. They may looked ordinary, but I guarantee you that this is really yummy to eat. To make this dish, you need a good bird as a whole. As you can see, there's a difference in results when you use different types of chicken. I would not want you to buy the ordinary fresh white fat chicken for this dish. When the dish is simple, you need to ensure that the ingredients used are the best. So, let's watch this video
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