Salted Kampong Whole Chicken

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Salted Whole Chicken

A popular Hakka dish, the Salted Kampong Chicken (盐焗山芭鸡) originated from the Dong River region of Canton China. The choice of chicken is especially crucial in the making of this tantalising dish. With the use of authentic Kampong Chicken, Pin Si has re-mastered this legendary dish using its own secret recipe, where the chicken is kept tender and juicy with a pinch of salt.

 

Preparation Method:
After thawing, steam for 20-25 minutes.

  • $14.80
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