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Hand-torn Chicken

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Preparation info
  • Serves

    6

    with 3 Other Dishes
    • Difficulty

      Easy

Appears in

By Yan-Kit So

Published 1992

  • About

This dish, based on that for East River Salt-baked Chicken which is prepared by burying the whole chicken in red-hot coarse salt until it is cooked, is adapted from the recipe of Mrs Choi, the consummate cook of the Golden Chopstick restaurant in South Kensington. She very kindly allowed me into her kitchen and showed me her way.

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