Grandma's Garlic and Salt Chicken

This is probably the most dull and ordinary looking dish. After all it's just chicken, garlic and salt. I fried those whole cloves of garlic just to sex it up a bit. Hah!

It is a traditional Terengganu nonya dish which most Chinese families in Terengganu are familiar with. We call it "Kay Khong Eam". My grandma's version is different because she did not use boiled chicken.

I actually prefer grandma's version because it is what I am used to and also because I had a chance to taste one done the regular way and I found that it was not as good.

It is important to saute some garlic and salt first for that nice aroma and flavor. Marinating the chicken pieces with some garlic and salt for about an hour before frying makes it even tastier. 

This dish is great eaten with sweet chili sauce or grandma's homemade chili sauce. Strictly for garlic lovers though.

Chicken with Garlic and Salt

Recipe source : Phong Hong

Ingredients :

- 800g chicken pieces

- 1 bulb garlic, finely minced and divided

- 1 tsp salt or more to taste

Method :

1. Marinate chicken with half the garlic and some salt for about an hour.

2. Heat oil in wok and saute the remaining garlic and salt.
3. Add marinated chicken, stir fry until chicken changes color.

4. Add a bit of water and simmer the chicken until cooked.

5. At the end of the cooking process, keep stirring the chicken until all liquids have evaporated and the chicken is slightly browned.