Ingredients :-
1 no (1.2kg) Kampong Chicken
3 kg caorse salt/sea salt
8 eggs
1 piece greaseproof paper
Marinade :
2 tablespoons ginger juice
2 tablespoons XO wine
1. Rinse the chicken and pat-dry, season with marinade, marinate for 1-2 hours.
2. Wrap the marinated chicken with greaseproof paper, set aside.
3. Stir-fry the coarse salt in the deep pot till very hot, then make a cavity in the centre of the salt, place in chicken parcel and eggs. Cover wtih hot salt, cook over a low heat for 45 minutes until cooked through. Dish out, serve at once.
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