Baby C went on a weekend trip to Ipoh, Perak with her grandparents a couple of weeks ago. They came home bearing (food) gifts -- one of them was the salt baked chicken or 'Yim Kok Kai' 盐锔鸡. Their Ipoh friends recommended the salt chicken from Aun Kheng Lim, the pioneers of salt baked chicken in Ipoh. Established since 1987, this is a must-try if you ever visit Ipoh.
Even though the chicken was tapau-ed back all the way to KL, after steaming for 5 minutes with the paper on, it was still very delicious. The taste of dong quai (Angelica sinensis) herb was quite prevalent, which I like a lot. There was some juices coming out from the chicken, herby and salty at the same time and we mopped it up with the chicken meat. I do find the taste very similar to the One Barrel Chicken ('Yat Tong Kai') that we had in Sim Hap Ke in Cheras (cos they use similar herbs).
I did not witness it for myself, but apparently the chicken is wrapped in the oiled paper then placed in a wok, covered with sea salt and baked using Chinese traditional cooking methods til succulent.
A chicken is sufficient for 3 persons to share. Though we were still hankering for more when we finished.
Baby C loved it too...
The shop is located inside a building with red/white facade, but make sure you go to the right shop since there are quite a few other brands there selling salt baked chicken too.
Full set of photos available to view here.
Opening times: 10am til chickens sold off.
Price: RM17 per chicken.
Location: Aun Kheng Lim, 24 Jalan Theatre, 30300 Ipoh, Perak.
Tel: 05-254 2998
GPS Coordinates:4.594734, 101.083542
Branch: 75, Laluan Tasek Perdana, Medan Tasek Perdana (Off Jalan Kuala Kangsar), 30010 Ipoh, Perak. (Tel:012-533 4993). Open from 11am onwards.