咸香鸡 Salted Kampong Chicken

啊豪师傅这道咸香鸡超级容易做！厨房小白快学起来，新年就可以大展身手啦！

分量：4-5人份
准备时间：15分钟
煮时：45分钟

材料：
1只/900克-1公斤 马来鸡
2片 当归片
1汤匙 盐
3棵 葱
1汤匙 沙姜粉
½汤匙 花雕酒
少许 麻油

准备功夫：
1. 当归片泡水至变软，沥水剪小片待用
2. 慢火把盐炒至变浅黄色，出锅待用

做法：
1. 把炒过的盐抹匀在鸡身和鸡肚里，静置15分钟或至鸡皮变干
2. 加入其余食材（葱除外），同样的抹匀在鸡身和鸡肚里
3. 把葱和鸡脚塞入鸡肚里
4. 把鸡只放在烘焙纸上包起来，再以麻绳绑紧，腌制45分钟/1小时
5. 把腌制好的鸡只入蒸笼，文火蒸30分钟
6. 鸡只出锅，趁热享用
This “ham heong chicken” is a little bit different from the salt-baked chicken, it’s quite easy to make!

Portion: 4-5 pax
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients：
1 pc / 900g to 1kg malay kampong chicken
2 pc dong quai
1 tbsp salt
3 pc spring onion
1 tbsp ginger powder
½ tbsp shaoxing wine
Some sesame oil

Preparations:
1. Soak dong quai until softened, drain and cut smaller pieces, set aside
2. Fry the salt with low heat until it turns light yellow, retrieve & set aside

Steps:
1. Apply salt on the chicken’s internal and external surface evenly, set aside for 15 minutes or until the chicken skin dries
2. Add the rest of the ingredients (except spring onion), apply evenly to the chicken
3. Insert the spring onion into the chicken’s stomach, followed by the chicken feet
4. Wrap the chicken with baking paper, tighten it with hemp rope and marinate for 1 hour
5. Steam the chicken with medium heat for 30 minutes
6. It’s done, serve while hot!
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