Post by Chiefeater Irene Loong

Almost forgotten and long time no eat my favourite salt baked chicken at Wong Chiu Village Cuisine in Kepong. (ho ho sek arrrrrrr)

Half a chicken costs RM24 while a whole chicken is RM45.

Editor's Note - About Salt Baked Chicken

Chinese salt baked chicken (盐焗鸡) is a traditional dish that originated in the Hakka region of China. The Hakka people were a migrant group who settled in southern China and developed their unique cuisine. The dish involves marinating a whole chicken in a mixture of salt, spices, and sometimes rice wine or soy sauce. The chicken is then wrapped in lotus leaves or parchment paper and baked in a bed of salt until it is cooked through.

The dish is believed to have originated in the Guangdong province of China. It is now a popular dish in many regions of China and in Chinese communities around the world.

When cooked correctly, Chinese salt baked chicken should have a tender, juicy, and flavorful meat. The salt crust helps to seal in the moisture and flavor of the chicken, while the aromatic spices add depth and complexity to the dish. The chicken should not taste overly salty, but rather have a subtle saltiness that complements the other flavors. The lotus leaves or parchment paper also infuse the chicken with a fragrant aroma that adds to the overall experience of the dish.

Visit Wong Chiu Village Cuisine to sample this dish.