Reviewed: Oct. 29, 2009

I used a half cup of coarse kosher salt and a half cup of sea salt and it turned out great. Don't use regular table salt, it is not the right kind of salt to use for any kind of Asian rub or marinade. I gave it four stars because the recipe didn't specify that. Otherwise, the chicken kept moist, tender, and juicy. Keeper recipe, and I will try it with ginger next time!

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Nellie G

Cooking Level: Expert

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Reviewed: Mar. 6, 2009

Good, simple recipe. I skipped marinating in salt completely, and used a thigh and leg piece. Delicious!

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MARIESMIST

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Reviewed: Jan. 7, 2009

It was a little salty for my taste, however my boyfriend loved it. It was really easy though, and I had fun making it!

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CyberGrape

Cooking Level: Beginning

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Reviewed: Aug. 27, 2007

I thought this was pretty good. I omitted the salt completely and just added a pinch of it while it was steaming. What is the point of rubbing it in salt and rinsing, anyway??

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Adriana

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Reviewed: Dec. 30, 2006

i agree with other comments about the chicken being too salty. i tried brining it with an equal amount of sugar and immersed it in cold water, but it still came out salty for my taste. my husband, who loves his salt, loved it though so i am giving this four stars. this might be good with a little ginger too.

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Dettie

Cooking Level: Expert

Home Town: Quezon City, National Capital Region, Philippines

Living In: Westerly, Rhode Island, USA

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Reviewed: Nov. 6, 2006

delicious! after reading another review, i was worried that this would be too salty, so i only used 1 1/2 tablespoons of sea salt. very yummy!

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mscupcake

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Reviewed: Nov. 5, 2006

Good- just way too salty. Any ideas for brining instead of marinating in just salt? The texture came out great.

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Stephanie

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Reviewed: Sep. 28, 2005

I am currently living in Asia, and due to the small living spaces there is no room for a full sized oven... I loved this recipe, I find the chicken tases so much more delicious steamed... thanks!

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