My first attempt here to cook whole chicken in a wok. My recipe was indeed the Salty Chicken recipe.... (Yim Kok Kai) in cantonese. I wrap the whole chick in a paper bag and use the salt to steam it. Well the chick turn out well, and I manage to de-bone it as you can see it here. The taste is not so salty as I reduce the salt and add more rice wine on it. Last time I boil the whole chick but this time I tried a different style, not bad huh... my culinary skills are improving... hahhah LOL!
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