Salt Baked Chicken
Salt Baked Chicken
Salt Baked Chicken – literally means using a heap of hot salt as a cooking media to bake the chicken till it is soft and tender.
Using fresh chicken of 800g – 1100g, which is the ideal size for salt baking. The chicken is marinated with imported natural spices and sauces, wrapped with food grade paper before placing in the kwali and covered with sea salt to bake for 2 hours.
Despite the fact that the bird is packed solidly in a thick layer of rock salt as it cooks, it doesn’t get salty because the salt doesn’t penetrate the wrapping. Instead, a tight cocoon of the paper seals in all of the juices, so you are left with what can only be described as the essence of chicken. As you unwrap layer after layer, tendrils of steam curl out, greeting you with the scent of nothing less than a perfect roast bird dusted with a few aromatics and the haunting aroma of the sea salt.
Alilu Braised Duck
Lu Lu Duck – Using 18 different types of spices and herbs such as cinnamon sticks, star anise, cloves etc to marinate 24 hours before braising with a pot fragrance sauce for 2 hours. We only use quality soy sauce together with gingers, shallot and others to build up the base sauce in order to create the authentic fragrance of braised duck （卤鸭）
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