posted on Dec, 18 2009 @ 05:41 AM
What cut of the chicken are you using? Leg, breast? the whole thing?
The pepper won't counter the saltiness, but will compliment it by completing the seasoning. Have you thought about adding a dimension of freshness
with herbs? Corriander, lemongrass, lime leaves, or other asian herbs will all add a nice fragrant quality to your recipe. Many asian cuisines use
sweetness to couter the saltiness too: honey, sugar, coconut are all common, and good.
If I'm doing chicken this way, first thing I do is seal the chicken in some hot oil in a wok or frying pan, then add some plain (unseasoned - or it
ends up too salty) chicken stock, cover the pan with a lid and leave to simmer. This will effectively poach and steam the chicken, which will keep it
moist and tender. The reduced stock that remains will give a great base for your sauce to which you can add all your flavours (soy sauce, pepper,
Hope that helps!