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1
Remove the chicken skin, coat with sugar and salt in that order, seal in a plastic bag, and let it sit for half a day to a whole day (if you decrease the amount, it won't taste like ham).
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2
Rinse off the salt and sugar with water, and wrap it up like wrapped candy with cling film.
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3
Side note: This procedure is to remove the salt rather than thoroughly washing it.
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4
Put water into a bowl, dunk the chicken in, and slowly drain the water (or repeat several times in clean water).
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5
Let sit for about 30 minutes.
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6
Side note: The salt content will not drain completely even if you leave it for a while, so change the water several times if you wish.
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7
Boil plenty of water, and add the chicken from Step 2.
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8
Bring to a boil once more, turn off the heat, and let it sit until it cools.
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9
Note: The temperature will rise quickly if there is less water.
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10
This is what it looks like after removing it from the hot water.
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11
Pictured from the left are seasoned with Krazy Salt, black pepper, and herbs.
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12
(It'll become more flavorful if you use flavored salts).
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13
Cut into desired portions.
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14
Side note: The saltiness of the chicken ham varies on the size of the meat, marinating time, and how much the salt content is removed.
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15
Adjust the salt and sugar in Step 1 accordingly.
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16
Side note: It seems that in winter, the hot water will cool too quickly if the temperature of the room is low, and the chicken ham will not cook through properly.
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17
Increase the amount of hot water, and cover with a lid as necessary.
