Yen Can Cook ~ Salted Chicken Porridge

As a Hakka Moi, my mom has a few traditional Hakka dishes under her belt such as Hakka Char Yoke (客家炸肉, fried pork belly with fermented tofu), Hakka Yong Tau Foo (酿豆腐, bean curd and vegetables stuffed with fish and meat paste), Hakka Kau Yoke (芋头扣肉, slices of pork belly layered with sliced yams in between) and this Ham Kai (蒸咸鸡, steamed salted chicken).

She always makes salted chicken whenever there’s leftover steamed chicken from the previous meal. Her version of steamed salted chicken always finger-licking-good-ly delicious and comforting which I never get bored of. Other than the steamed salted chicken, she will prepare salted chicken porridge too. My mom’s recipe is incredibly simple, without ginger or scallions, which you can add during steaming for more flavor. 


Ingredients (Serve: 3-4)

Salted Chicken

1 (1.8 to 2 kilograms) free range chicken, cut into chunks 

2 tablespoons sea salt

5 tablespoons Shaoxing Wine/Chinese cooking wine


150g rice, wash and soak with water for one to three hours. It help to soften the rice and  shorten the time required to simmer the rice.

1500ml water

Salt to taste 


Step 1: Prepare your steamer and bring the water to boil. Steam the chicken until fully cooked. Set aside and slightly let cold.

Step 2: Rub the chicken with sea salt by gently massaging it. Add in the cooking wine and coat the chicken chunks evenly and completely. Marinated for at least 4 hours or best overnight in the fridge.

Step 3: Take out the chicken from the fridge the next day and let the chicken slightly back to room temperature.

Step 4: In a steamer, bring the water to boil then put in the chicken (Step 3). To avoid over-steamed the chicken (the chicken was fully cooked before marinated), I’ll steam the chicken without fire which means, I bring the steamer into a boil, off the fire, put the chicken into the steamer, covered, and let the remaining heat from the steamed water to warm the chicken for 3 to 5 minutes. Set aside.

Step 5: Add the rice and water into a pot. Bring it to boil under high heat.

Step 6: Once boil, lower the heat to medium low and continue to cook until the rice has disintegrated to form a silky and creamy texture. Remember to stir occasionally to prevent sticking to the bottom of the pot.

Step 7: Add the Steamed salted chicken and cook for another 5 minutes. Add salt to taste.

Step 8: Serve.




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