Hakka Salt Chicken

Ingredients

1 kampung chicken

1 tsp dang gui powder

1 tbsp rice wine

dash of salt and MSG

Dipping Sauce

2 tbsp sesame oil

200g chopped ginger

1 tsp cekor root powder

2 stalks coriander root, chopped

1 tbsp oyster sauce

1 tbsp light soy sauce

Method

1. Clean chicken and rub dry. Add in the remaining ingredients and marinate for 2 hrs.

2. Stem chicken at high heat for 20 mins or until cooked. Remove and leave to cool. Cut into pieces and arrange onto a serving plate.

3. Heat up sesame oil, saute chopped ginger, cekor root powder, chopped coriander root until fragrant. Add in oyster sauce, light soy sauce and mix well.