Hakka Salted Chicken

What does the Swallow do with leftover cooked chicken when eating chicken rice?  She uses it for another dish!

For a twist to the chicken served for chicken rice...

HAKKA SALTED CHICKEN (leftover version)

Hakka Salted Chicken

Ingredients

• Leftover cooked chicken from Hainanese Chicken Rice
• a little salt
• a little brandy
• dash of pepper

Method

1. Add the salt and brandy to the chicken.
2. Cover with plastic wrap and refrigerate overnight.
3. Take out and serve.  It may be eaten hot (steam back until heated through) or cold (the Swallow's mate loves the jelly-like parts).

Sometimes, the Swallow will serve this dish fresh.

HAKKA SALTED CHICKEN (fresh version) (serves 4)

Ingredients

• 1 chicken
• 2 tsp salt
• 2 tbsp brandy
• 1 thumb-size piece of ginger
• Dash of pepper

Method

1. Rinse the chicken and pat dry with paper towels.  Rub it, inside out, with a pinch of salt.
2. Cut the chicken into 2 halves and place it on a steaming plate.
3. Cut the ginger into slices and place them under the chicken halves.
4. Steam the chicken for 20 minutes on high heat, or until cooked.
5. Cool the chicken.
6. Add the balance salt and brandy.
7. Follow Steps 2 and 3 of the Leftover version of the recipe.