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!
#南洋风味家常菜单 #友煮意 #新年年菜 #nanyangkitchen
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[@michaelting3561]

豪哥, 看到你的材料,就是真正最完美的咸香鸡,多谢你诚意的指導,一百个赞!

[@siewbooing1595]

謝謝豪哥用心分享的每一道美食。

[@gracewyp]

又學會一道經典菜，謝謝豪大師！

[@michaelting3561]

非常用心教導, 一点都不遺漏,谢谢

[@NanyangKitchen]

容易又好吃，过年可以做这菜来应节

[@joanhui2041]

I am so glad that you have video on how to cook chicken this way. I’m going to do it, thanks.

[@slp473]

仔细，肯教，感谢👍🏻

[@roseverygood2713]

Thank you chef very simple and easy to bake ti's salted chicken and very clear of receipt the best easiest one.

[@tungwong424]

應該好好味，好食👍👍😋

[@NanyangKitchen]

Watch Chef Eric's other videos here: 鸡丝河粉 Shredded Chicken Hor Fun >> kzbin.info/www/bejne/iqGqaZJmjp1prJY 炸葱酥 Crispy Fried Shallots >> kzbin.info/www/bejne/mJ3boJylrMh9d6c 炸猪油渣 Crispy Fried Pork Lard >> kzbin.info/www/bejne/aKqQmmCnj7Jne5o 广式白斩鸡 Cantonese Boiled Chicken >> kzbin.info/www/bejne/p4C2qq1veZaJbJo 红衫鱼汤 Golden Threadfin Bream Soup >> kzbin.info/www/bejne/jpLKnoupaNCErNE 姜蓉沾鸡酱 Ginger Dipping Sauce >> kzbin.info/www/bejne/eH2aXnR4nNKlrtk

[@SiFu46]

yes yes yes!!!master 豪!!!! I have been waiting for his new sharing!!! Thank you

[@seetyokechung2957]

Ah hou, you are really a good cook. I have tried yr recipe and it is so yummy. Can you please teach us more different recipe. Always looking forward to watch yr new recipe. Thanks for sharing yr recipe. 👍👍

[@cookwithevevoon2518]

I like your method of cooking salted chicken. It's not so dry. Looks delicious.🤩

[@tungwong424]

師傅好嘢，我古好好味💯💯👍👍😋😋多謝你，我一定跟你做

[@cheewaiwan2269]

Thanks you chef

[@yanjunchen]

不算复杂，值得一试

[@summing4482]

一个字 " 正 " 流哂口水😋

[@NanyangKitchen]

又滑又嫩，真系好好味嘎！

[@rickykwok8310]

好👍

[@clc4546]

谢谢分享❤

[@kikishum2570]

I am new. Loved your cooking shows/videos. 💯

[@cherryli5097]

I am going to try it out tomorrow.

[@siewkee6093]

Very interesting...very tempting

[@paulonachow8654]

多謝師父的介紹。今晚終於有机會做一隻咸雞吃，好好味！又跟你的方法斬雞，非常容易入手。如果簡單些做咸雞翼，配料是怎樣呢？因為吃雞時，最好的咸味是雞翼。

[@lixiaoyu6120]

超赞

[@aroundtheworld1692]

I love how clear his instructions are. Thank you so much. Definitely going to try it!

[@NanyangKitchen]

Happy cooking!

[@tanjuiwan6467]

I tried this recipe and it is very nice 👍 My family love it. This recipe is a keeper. Thank you chef for sharing your recipe.

[@NanyangKitchen]

Glad to hear that 👍

[@andyipoh4732]

劲啊！非同

[@andyipoh4732]

非同凡响！的做法

[@seanlaw7305]

等着豪师傅下一次教我们#咖喱面#

[@ceciliac2225]

Awesome. I always buy small size chicken.

[@mwsiew7696]

Brilliant 👍

[@chimawoo5032]

Hello Hou Gor. Just in time for Chinese New Year dish. Thank you for sharing the recipe. Wishing you and family Happy Chinese New Year. May the year of the Tiger bring you good health, happiness and prosperity. 👍👍👍💪💪💪🙏😊

[@NanyangKitchen]

Wishing you a ROARing Chinese New Year!

[@ahheng6402]

Wow... will try for coming CNY. KUNG HEI FATT TAI CHOY!

[@NanyangKitchen]

Gong hei fatt choy!

[@kennydang57]

馬來華人口音很好聽

[@Kuasarakyat2]

Delicious

[@NanyangKitchen]

Give it a try?

[@yow7857]

Nice recipe, nice video, nice guy 👍

[@NanyangKitchen]

Nice comment! 😅

[@user-sm2cr3mq1z]

🎉

[@wendyshoowaiching4161]

Lou Si Fu Chef teaching is best. Very quality recepies. Put chicken powder also taste more flavourful. Follow inserting ingredients mentioned, cut chicken outer meat few areas, insert in dong quai. Wrap in aluminium foil. Paper wrap absorbed the chicken essence also causing some loss. Before that, marinate whole chicken in salted water 45 minutes to 1 hour. Steam chicken

[@legambaz]

Good share. Looks delicious! May i know, since you already have a built-in stove, why do you use a portable stove instead?

[@NanyangKitchen]

The steamer wok is not flat base so have to use portable stove 😅

[@ericwong7198]

What is 5) Huang Ju Zi from China.? mean?

[@angjunjie7325]

I like u channels recipe, may I know after wrap with baking paper need to keep in refrigerator?

[@NanyangKitchen]

We used chilled chicken so we didn't, but you can do so if you use fresh chicken

[@jaybow27]

that la tyt

[@user-mr1gk8ti3u]

阿豪大厨師！你係🉐️🉐️k！又正又靓！我要学你煮！

[@NanyangKitchen]

过年就睇你啦！

[@supamou555]

Hi Ipoh2, heard a lot of Ipoh salted chicken . Thank you for yr clear sub titled instruction which has encourage me to try. I also look forward to visit Ipoh . Tq.Sophia Goh

[@NanyangKitchen]

His cafe is in SS2, PJ ya, not Ipoh 😅

[@supamou555]

@@NanyangKitchen Tq for info

[@chingkoklee701]

淮盐

[@ceciliac2225]

Every time I hear the ‘ding’, feel like I need to bow, as if I were in temple. Lol.

[@NanyangKitchen]

Hahahaha let's bow together 🤣🤣🤣

[@meichan3798]

放麻油當歸就唔喺嗰味咗

[@joannekoh3340]

阿豪， 如果沒有薑粉可以嗎？

[@NanyangKitchen]

可以。不过，会不够香没到味。

[@JoanneLoh-fx1dx]

謝謝分享。請問你用那個牌子的wok?

[@NanyangKitchen]

Stoneline牌的，好用，厚身少油烟

[@yeewanleung4224]

淮塩点会唔識？除非無飯白黐！😢

[@NanyangKitchen]

实不相瞒，我就是那位白痴🤣 我也是看豪兄做这菜，才知道有淮盐这个东西

[@seoh8fang8]

放冰箱醃45分钟还是室温啊？ 可以醃隔夜吗？

[@NanyangKitchen]

如果鸡只是冰箱拿出来的，45分钟室温腌制是ok的。要收冰箱隔夜腌制也可以，鸡只会更入味。

[@raymondhwang4840]

豪哥, 你好！请问一下包扎除了有油纸, 可否有锡纸代替吗？

[@NanyangKitchen]

可以的，如果你不介意锡纸包鸡的话。

[@mannsengshoo1657]

Isn't it better to wrap with aluminium paper and put into the oven 25 minutes.

[@NanyangKitchen]

Chinese cooking seldom use oven, but you can of course, just different texture and less juicy.

[@Jeremiahjan]

Hello Chef, I looked up a few online recipes for this dish. Some wrapped the chicken and cook in a clay pot full of salt (1.5kg of salt!) Do you know why? What will be the difference compare with your recipe? Thanks.

[@NanyangKitchen]

It's just different style and variations of salted chicken

[@eb8348]

What is Dong quai??

[@NanyangKitchen]

It is a kind of Chinese TCM, you can Google for "dong quai" or check our glossary page here: www.nanyangkitchen.co/cooking-ingredients-chinese-english-translation/

[@eb8348]

@@NanyangKitchen thank you sir 🙏

[@mannsengshoo1657]

Chinese herbs. Can get any chinese medicine pharamcy

[@SO-gj1hc]

英文字太大了

[@NanyangKitchen]

还有Logo 也很大，很碍眼😂 之前一直都用电话测试画面感，觉得还好。直到有天用电脑荧幕看，字和logo都太大啦😂 新的视频我们全调小了，好看多了。

[@TheYam9972]

型到爆！对不起我完全不能专注在咸鸡的作法

[@NanyangKitchen]

专心上课学耶啊🤣

[@thenwaiho6646]

20 minutes is enough to cook such a small salted chicken. 30 minutes the chicken is over cooked

[@eriqelee]

With wrapping & medium fire, 20 mins will be surely undercook. You may take the risk & try it.

[@mannsengshoo1657]

Make no difference 10 mins.

[@ohma8316]

话很長很長浪费时间很長气👎👎👎👎👎👎👎

[@NanyangKitchen]

觉得长气是因为你会煮嘛。对新手而言却是新知识，必须讲解才会更容易上手的。