Xingning Salt-Baked Chicken

Xingning Salt-Baked Chicken

　　Xingning Salt-Baked Chicken

　　is a long-renowned Hakka dish that has been cherished by people both at home and abroad since ancient times. The Hakka people select local tender chickens, slaughter them without chopping into pieces, remove the internal organs, and air-dry them. They then tightly wrap the whole chicken in oiled straw paper and bury it in a pile of stir-fried hot salt. Baking it over low heat for about half an hour yields this delicacy. After removal, it is shredded into slices of meat, arranged on a plate, and served, often accompanied by ginger oil or sesame oil. With its tender skin and juicy meat, rich aroma, and delicious flavor, it also offers warming and tonic benefits.