Salted Chicken -" Yim Koke Kai"

Cooked this as wifey yearns for it. I have to remove the skin as she's kinda put off by the taste. Preggie really makes a lady weird...in terms of mood. Well, hormonal changes and I have to take care of her , dont I ?


Lolz


Anyway, since its for her alone, I used the leg part ( drumstick and thigh ).

Its realy easy to cook this dish. Clean the chicken. Rub sea salt unto the chicken , normally on the skin itself. Careful not to put too much or even the meat itself will be too salty. For the leg, I uses about 1 - 1 1/2 teaspoon of seasalt. Rub then evenly and let it marinate in the chiller for about 1 - 2 hours. I left them in for 2 hours.

Once ready, boil some water in a wok or steamer, then lower the heat to low heat. Place the chicken inside and let it slow steamed for about 7 - 10 minutes depending on the size of chicken use. Longer if whole chicken ( medium heat then )

Removed and served once cook. To check insert a sharp object into the chicken. If liquid comes out clear, its done.

Real nice with steamed rice.

Cheers !