Salt-baked chicken
Chicken second courses
Baking
Yim guk gai has origins in Chinese Hakka culture. But like many Chinese dishes, it gained a new lease on life after being brought over to Malaysia in the earth 20th century. In the Malaysian city of Ipoh, in particular, it’s gained an almost cult-like status, with dozens of shops and businesses that have, for decades, relied solely on selling salt-baked chicken for income. Even now, their hype has not waned, as people all over the country (myself included) would flock all the way to Ipoh and brave the long lines just to get their hands on these salty, intensely savory birds.
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