Hakka Salted Steamed Chicken. With a blink of an eye Chap Goh Meh (元宵節) has arrived. Two weeks into Chinese New Year I'm down with a nasty flu and bad throat. Blah feeling aside, today is still auspicious and I think timely to share with you this dish my mother made when she came.
It looked easy by looking at the photo.
But let me tell you, to make this right, you need abit of patience here.
Traditional Hakka salt baked chicken 盐焗鸡 is prepared by encasing the bird in the salt crust, the culinary tradition that stood the test of time until today.
Cara membuatnya pun tidak sulit, sobat dapat memasak Hakka Salted Steamed Chicken hanya dengan menggunakan 9 bahan dan 5 langkah saja. Berikut ini bahan dan cara untuk memasaknya, bikin Hakka Salted Steamed Chicken yuk!
Bahan-bahan Hakka Salted Steamed Chicken
- Dibutuhkan 1/2 kg of Ayam potong sesuai selera.
- Diperlukan 1 buah of jeruk nipis.
- Diperlukan 2 siung of bawang putih (iris tipis).
- Dibutuhkan 1 ruas of jahe (parut).
- Siapkan 1 sdm of minyak sayur.
- Siapkan Secukupnya of garam dan kaldu jamur.
- Diperlukan of Taburan :.
- Gunakan of Bawang putih goreng.
- Siapkan Irisan of daun bawang.
Salt Baked Chicken is a signature Hakka (客家) dish, and this is the best If you like this Salt Baked Chicken dish and are interested in more Hakka dishes, we have two other recipes for you to try: Hakka Style Stuffed Tofu and Mei Cai Kou Rou Steamed Pork Belly with Preserved Mustard Greens! Traditional Hakka salt baked chicken 盐焗鸡 is prepared by encasing the bird in the salt crust, the culinary tradition that stood the test of time until today since the Qing dynasty. It is steaming in its juice, concentrating. Be the first to rate & review!
Langkah-langkah membuat Hakka Salted Steamed Chicken
- Cuci bersih ayam, lumuri jeruk nipis remas2 sampai kesat, diamkan 30 menit, cuci bersih kembali, tiriskan airnya.
- Aduk rata ayam dgn jahe, bawang putih iris, minyak, garam dan kaldu jamur.
- Pindahkan ke wadah tahan panas yg sdh dilapisi alumunium foil, tutup kembali dgn foil, diamkan di kulkas selama 1 jam.
- Panaskan kukusan, kukus selama 1 jam dgn api sedang.
- Jika sdh matang taburi dgn bawang putih goreng dan irisan daun bawang, sajikan hangat2, selamat mencoba 👌.
This chicken, while subtle, is served with bold dipping sauces, including a northern-style one made with plenty of fresh ginger. The quality of the bird is what makes or breaks this dish—seek out the best you can find. Legend has it that it was invented in the homes of salt merchants. Buried in hot salt to bake, the bird has Interestingly, few Chinese restaurants feature this delectable dish. Those that do tend to take a shortcut and steam or poach a brined chicken, which is.
