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' . 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.
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