Comments on: Salt Baked Chicken recipe (盐焗鸡) – The step-by-step guide

By: KP Kwan

KP Kwan — Thu, 09 Dec 2021 00:59:15 +0000

In reply to Terence cretekos. It should work. I suggest you line your Dutch oven with aluminum foil first, as salt may damage the oven's surface.

By: Terence cretekos

Terence cretekos — Wed, 08 Dec 2021 18:12:05 +0000

Thanks for the video. I have a wok but I don’t have a top for it. I was planning to try and do this is a large les creuset Dutch over I have. Do you think that will work ok?

By: KP Kwan

KP Kwan — Mon, 11 Oct 2021 01:17:45 +0000

In reply to Emily.

Hi Emily,
I am not entirely sure the reason, but here are some possible reasons.
– Fresh chicken is juicier. Frozen chicken may not produce l lot of juice/gravy.
– You may want to add a tbsp of water in addition to the wine.
– You can use a kitchen thermometer to test one of the chicken pieces. Chicken is cooked at 70°C, so you can do it from preventing it from cooking too long.
I hope this helps.
KP Kwan

By: Emily

Emily — Sun, 10 Oct 2021 16:00:14 +0000

Hi, I have achieved the golden brown crispy skin, however, there is no overflowing juice coming out from the chicken although in itself is juicy. How do I achieve that? Did I cook it for too long? 30 mins over medium heat. Thanks in advance!

By: KP Kwan

KP Kwan — Wed, 27 May 2020 08:45:32 +0000

In reply to Harry.

Hi Harry,
I never tried that before, but in theory, you can. The reason I used coarse salt is that it is not as compact as table salt and therefore needs lesser to cover the chicken. Also, the salt will potentially get dirty after baking and might not be suitable to use it again for cooking.
KP Kwan

By: Harry

Harry — Wed, 27 May 2020 06:42:59 +0000

Hi,
Can I use table salt instead of coarse salt to bake the chicken?

By: KP Kwan

KP Kwan — Fri, 15 May 2020 05:32:25 +0000

In reply to DL.

Hi DL,
Sometimes we have to make changes to what is available. That is how food is being improvised in different parts f the world. Sand ginger is not available in most of the supermarket in Kuala Lumpur. Therefore, I need to get it from the wet market.
Nevermind, it will still be a delightful dish without it.
Cheers.
KP Kwan

By: DL

DL — Thu, 14 May 2020 05:18:40 +0000

Thanks for posting the recipe and notes, which perfectly answered the question that has nagged me all week. I want to try cooking salt baked chicken this weekend and have been very reluctant to go out and find sand ginger powder, which is specified in most of the recipes I’ve seen online. I already have way too many spices and herbs! I saw a recipe in an old book that called for just five spice powder, salt, sherry and msg (i’m leaving out the msg). Was it going to be authentic enough, I wondered. I know the author was a Hakka lady but she also included adjustments in many of the recipes for the convenience of cooks outside Asia. Since you’ve confirmed that the dish can indeed be successfully prepared without sand ginger, I will proceed with confidence. Cheers from Sydney, Australia

By: KP Kwan

KP Kwan — Sat, 16 Mar 2019 06:38:10 +0000

In reply to Mona.

Hi Mona,
Thanks for trying the recipe.
I suggest you can increase the baking time to see if it turned out more brownish. You can also increase the heat, but be careful if it is too hot, then the paper may get burned. Also, get enough salt so that the chicken is fully cover to get that effect.
Thanks,

KP Kwan

By: Mona

Mona — Sat, 16 Mar 2019 00:42:09 +0000

Thank u for sharing the recipe that really works!
I wonder how to get that golden colour of the chicken thigh (and a bit crusty) when it is finally done. Mine looked more white. How do i achieve that?