很滋味，全隻雞在鐵pan中煎焗完，用手一扯，即時享用。皮不及焗爐烤的脆，但煎焗的做法很方便並保持雞肉的水份。特別新鮮雞,連雞胸位也滑嫩。
調味簡單，工具簡單但兩者背景一點也不遜色。前者用上水老字號“正和隆”的麵豉醬，煮菜很香濃，很出名的。後者是日本南部鑄鐵中很有規模的公司“盛榮堂（Oigen）”。運用存熱的鑄鐵煮食工具，很夠火喉。本身是Sukiyaki鍋，當作煎鍋也可。其設計曾獲獎呀！
煎焗中，不用加水，透過細火烹煮，使雞的水份成為蒸氣上升，凝聚再滴落鍋中。這過程便是無水煮料理，塔吉鍋料理的原理。當然多水份食材較適合。少水份，如雞呢？加薑加葱，洋蔥這些蔬菜有幫助。味道就更原汁原味了。
材料：
鮮雞 1隻 （沙欗雞）
正和隆磨豉醬或麵豉醬 1.5湯匙
黄糖 2茶匙
玫瑰露酒 2茶匙
鹽 少許
油 1湯匙
薑 4片（切厚）
做法：
1. 雞洗淨，抹乾，以鹽刷雞腔。
2. 把調味，酒混合，抹勻全雞，特別雞皮下，雞肶皮下。放室溫醃半小時。
3. 在雞胸位置剪開，儘量壓扁。
4. 先用細火預熱鐵pan數分鐘，再中火熱2分鐘 （鐵存夠熱，鐵中氣孔會封密，使表面迫緊形成滑面，就有不沾效果）。
5. 中火，落油，放入薑片爆香幾分鐘，放入雞，皮向下，儘量壓扁使皮均勻接觸鐵鍋。待金黄，反轉，同樣向下壓。之後肶位，四面煎香。
6. 較細火，蓋上（不要經常打開），讓蒸氣聚集滴落鍋中，做成水份。煮約15分鐘，要反轉。
7. 打開，較中火煎四面。
8. 蓋上，較細火焗。重複煎焗至雞熟，即筷子插入肶位没有血水。最後較大火，略煎乾及使表皮香濃。
Tips:
1. 薑的作用，除了增加香氣外，當蓋上焗雞時，可隔開雞皮與鐵鍋，雞皮部份便不易燶了。
2. 使用任何煮食工具也可。但鑄鐵煲，有塗層鑄鐵鍋較理想。
Ingredients :
1 Whole chicken
1.5 tbsp soya bean paste
2 tsp brown sugar
2 tsp Mei Kuei Lu Chiew
Little bit salt
1 tbsp oil
4 slices ginger (thick-cut)
Directions:
1. Wash the chicken, dry it with kitchen paper. Rub the cavity with a bit salt.
2. Mix seasonings with wine, spread the marinades over the chicken, cavity and under skin. Especially put some under the skin of both thighs. Marinate for 1/2 an hour in room temperature.
3. Then, open the chicken cavity by cutting along the breast bone. Press to flatten the chicken.
4. Preheat the cast iron pot for a few mins over low heat. Then set medium heat for further 2 mins (if the cast iron pot is hot enough, it will become non stick).
5. Set medium heat, add oil. Then, fry the ginger until fragrant for a few mins. After that, fry the chicken, skin side first. Slightly press it down to cook
evenly. Flip, repeat, then fry the sides of
chicken thighs.
6. Cover, set low heat to cook (do not frequently open the lid since there is vapour condensation) that it would enhance moisture of the chicken. Cook for 15 mins, flip once.
7. Open the lid, set medium heat again, then fry the chicken until the outer surface is a bit dry.
8. Cover again, set low heat, repeat process until the chicken is properly cooked through. The chicken is done that juices run clear when pierced with the tip of a chopstick. Finally, turn high heat to fry the skin until a bit dry and intense in flavour.
Tips:
1. The ginger can enhance the aroma of the dishes. When the chicken is placed on the ginger during cooking, it is not easy to get burnt over the skin.
2. Any types of cookware can do with this recipe but using cast iron or enamaled cast iron pot is better.
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