Salt baked chicken is a time-honoured Hakka dish that cannot be easily found these days as a lot of effort is needed to prepare this seemingly humble dish. The traditional way calls for a whole chicken to be completely covered with a large amount of stir-fried salt before it is baked.
After the seasoned chicken is tightly wrapped in parchment paper, the parcel is covered with hot smoky salt and left to cook. This helps the moisture to be contained within during the cooking process – meaning the chicken is steamed in its own juices. What awaits is a flavourful and tender chicken when it is unwrapped.
Here are some places to savour this homely creation:
