Haam-Kai or “Salty Chicken”, as my mama calls it, is poached; very simple and easy to make. Just 3 ingredients, if water can be considered as 1 ingredient besides chicken and salt. The turnout’s a juicy pure, salty chicken. My mama makes a whole chicken for prayers, especially during Chinese New Year and just larges pieces of chicken legs with bones and skin on at any other time of the year. I share the recipe here.. 🙂
- 1 ±1.5-2kg whole chicken
- Remove giblets, etc from chicken cavity and rinse it.
- Prepare a large pot where a whole chicken can fit in comfortably. Put in chicken and add in enough water to cover chicken or at least ¾ of chicken. Remove chicken.
- Heat water and let it come to the boil. Put in chicken, breast-side down and let it come back to the boil and let it cook/poach for 30 mins.
- Turn chicken carefully with a pair of chopsticks, hooked under wings.
- Let it cook/poach another 15 mins.
- Once chicken is cooked (test by poking a sharp stick or chopstick into the thickest part of chicken – the thigh), carefully lift chicken up and let water drain away from chicken cavity and put on a large plate.
- Smear or rub salt all over chicken generously, especially between wings and drumsticks.
- Allow it to cool slightly and chop with a sharp knife or cut with kitchen scissors into pieces.
- Serve warm or cool with some salad leaves or sliced cucumber and tomatoes and warm rice.
It was my 1st time trying to make Haam-Kai and I didn’t manage to keep the skin of the chicken totally intact – tore some at the drumsticks but I was assured by my mama that I’d get better at turning the chicken with practice.. 😛
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