Salty Chicken was a must have item whenever we went to a night market in Taiwan. As we haven’t gone to Taiwan for so long due to the pandemic, we couldn’t help but have the urge to replicate night market food at home. Surprisingly, this Salty Chicken is very easy to make!
台式鹽水雞 Taiwanese Salty Chicken
Taiwanese Salty Chicken simply uses brine and Chinese herbs to bring out the umami of chicken. We can use whatever side ingredients we like (we used cucumber, king oyster mushroom and Konnyaku noodles) to serve with the chicken.
We served this street food as our dinner
Ingredients include chicken thigh (2 pieces), ginger (1 slice), garlic (3 cloves), green onion, Sichuan peppercorn (1 tbsp), star anise (2 pieces), bay leaves (3 pieces), a chili pepper, rice wine, five spice powder, chicken powder and cinnamon powder
For side ingredients we chose cucumber, king oyster mushroom and Konnyaku noodles
Marinate the chicken thigh with 1 tsp of five spice powder, 0.5tsp of salt, 0.5 tsp of chicken powder and some rice wine for an hour
Wash the star anise, Sichuan peppercorn and bay leaves
Put Sichuan peppercorn, star anise, bay leaves, green onion stems, rice wine (2 tbsp) into a pot of water and heat until boil
Chicken in. Cook for 8 mins without lid
Switch off the heat, cover the lid and let it rest for 15 mins
Take out the chicken thigh. Put it in ice water to create springy texture of the chicken
Take out the ingredients in soup
Mince the ginger and garlic, chop the chili and green onion and prepare the side ingredients
Boil the king oyster mushroom and Konnyaku noodles
When the chicken has cooled down, chop it into pieces
Mix everything together with a tsp of cinnamon powder
Pour some stock into the dish. Finish!
Representative of Hong Kong snack – Air Fried Bandits Chicken Wings
And the signature Hong Kong street food imitation shark fin soup!