Hmmmm... Looks good, BUT, I don't like the wet, soft texture with moist juices. I am looking for the Original Kakka Salted Chicken, which is like the Hainanese Poached Chicken, and then rubbed salt on imthe whole chicken... in and out... then put into an Oven to burnt it, to get a drier texture... and it has a slightly Brownish Yellow look, compared to the White Hainanese Chicken. Hope one of you can recommebd where to get in Singapore..( it is all over Guangzhou, China )
I had something similar at an office party and i have been looking for this recipe since then. Hopefully it's the same one. @6:30 What's that sauce that you served with the chicken and rice?
Really nice recipe, thanks :) I prefer pulling the meat off the bone so I can just relax and eat the meal without being concerned with picking through bones.
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thnak you for sharing this... I'm Indonesian chinese... Nice to know cultural recipe... 😊👍
Thanks for sharing your recipe 😊
Planning to make this dish soon.
Please explain how to store the coarse salt for future use.
What an awesome recipe. The chicken is imbued with such great flavour, it’s crazy! Thanks for the video
Thank you!! Hope you give it a go some day!
awesome awesome awesome !!!! thank you so much!!!!
Welcome!
I award you the best golden charismatic sweet cutie voice Hakka salted chicken queen 2021
The chicken looks so moist and juicy!
Thank you! Yesss the parchment seals and retains all the juices ☺
Great, I learnt a lot and it’s got the wow factor! Will do it!
Thanks Susanna! Can't wait to hear how it turns out 😄
looks amazing and so hungry now! thanks for the recipe, will definitely try it out soon!
You're welcome! :-)
I mix the chicken essence with Sri Racha, lime juice and a bit of sugar as sauce. Umph !
What type of salt should i use best?
Thank you for sharing the recipe. Where you dry the chicken overnight should put it in the fridge ?
Yes, in the fridge :-) You're welcome!
i dont get it, why the salt not melted ?
I love this Recipe
Thank you so much! :-)
Hmmmm... Looks good, BUT, I don't like the wet, soft texture with moist juices. I am looking for the Original Kakka Salted Chicken, which is like the Hainanese Poached Chicken, and then rubbed salt on imthe whole chicken... in and out... then put into an Oven to burnt it, to get a drier texture... and it has a slightly Brownish Yellow look, compared to the White Hainanese Chicken.
Hope one of you can recommebd where to get in Singapore..( it is all over Guangzhou, China )
Wonderful👍👍
🙏🏻🙏🏻
I've seen sand ginger used for seasoning the chicken in other recipes, do you think that is necessary?
Sand ginger has a distinctive flavour that's unique to salt-baked chicken - you can add it if you can source it 🙂
hmmm soo good for heart diseases
Do u need to season with salt baked seasoning we see in provision shop?
Nope!
@@sgpnoodles what happens if we do?... Does it become overly salty?
@@JMDepisodes depends on the brand but I would cut down on the time the chicken sits in the salt if you are using the seasoning!
I had something similar at an office party and i have been looking for this recipe since then. Hopefully it's the same one. @6:30 What's that sauce that you served with the chicken and rice?
The sauce-making is from 1:45 onwards! :-)
@@sgpnoodles
Thank you for your response. Instead of cooking the chicken in dry salt, are there any other ways to do it?
@@ironbutterfly12 nope, it has to be cooked in salt to be considered salt baked chicken!
@@sgpnoodles
Okie. 👍
Thank you.
You're welcome! :-)
🇸🇬👏👍❤️😋
Really nice recipe, thanks :) I prefer pulling the meat off the bone so I can just relax and eat the meal without being concerned with picking through bones.
Ooh yes I've heard that thats how Hakkas in China enjoy this dish too! :-)