Easy Hakka Style 4-Ingredients Steamed Salted Chicken | BIG Bites MY (Panasonic Cubie)

Easy Hakka Style 4-Ingredients Steamed Salted Chicken

This dish can be prepared from scratch using fresh chicken, or if you do not want to waste your leftover white poached chicken from your prayer offerings, it can be revamped and turned into this dish. This is what my family does with our leftover poached chicken after prayers - just skip the poaching chicken steps and jump straight to marinating the chicken (00:48) This is SO EASY LAH! The recipe shown here feeds 1, just double up accordingly if you are cooking for more.

Watch video for step-by-step method of preparation

CLICK HERE FOR PRINTABLE RECIPE CARD

Prep time: 15 minutes 

Marinating time: At least 12 hours, preferably overnight

Cooking time: 25 minutes

Serving: 1 (increase portions accordingly if you are cooking for more)

Ingredients:

• 1 chicken whole leg
• 1 teaspoon salt
• 1 teaspoon white rice wine
• 60ml Shao Xing wine
• 800ml water

Method:

• Poaching the chicken:
• Bring 800ml of water to a boil. Add the chicken leg. Bring it to a boil again over MEDIUM LOW heat.
• Once the water has come to a boil again, let the chicken leg simmer in the boiling water for 5 minutes over MEDIUM LOW heat
• After 5 minutes, turn off the heat. Cover the pan. The chicken leg will continue poaching in the hot liquid while it is cooling down.
• Marinating the chicken:
• After the chicken leg has cooled down, remove it from the pan
• Rub the poached chicken leg with salt
• Place the salt marinated poached chicken leg in a container. Coat it with white rice wine.
• Cover and let it marinate overnight in the refrigerator
• The next day, transfer the salt-marinated poached chicken leg onto a steaming plate and pour the Shao Xing wine over it
• Bring water to a boil and place a trivet in the pot. Place the salt-marinated chicken leg in the pot. Cover the pot.
• Cooking time:
• Panasonic Cubie: Steam setting, HIGH, 20 minutes
• Stove top: Bring water to boil in a steamer / wok and place a trivet / steamer rack in it. Steam chicken over MEDIUM HIGH HEAT for 20 minutes.
• After 20 minutes, pierce the chicken leg with a chopstick. If the chopstick pierces through the chicken easily, it is tender. The juices should run clear.
• Transfer the chicken leg to a serving plate and garnish with a sprig of coriander before serving
  
  

Note: 

• If you're using leftover poached chicken from your prayer offering, skip the poaching chicken portion of the video. 00:48 onwards will show how I marinate the chicken and steam it before serving