Salt-baked Chicken

Salt-baked Chicken

　　Salt-baked Chicken is a long-renowned Hakka dish that has been beloved by people both at home and abroad since ancient times. The Hakka people select local tender chickens, which are slaughtered but not cut into pieces. After removing the internal organs, the chickens are air-dried, then tightly wrapped in oiled straw paper. They are then buried in a pile of stir-fried hot salt and baked over low heat for about half an hour. Once taken out, the chicken is shredded into strips or slices, arranged on a plate, and served, often accompanied by ginger oil or sesame oil. The meat is tender, the skin is soft, the flavor rich and delicious, and it also offers warming and nourishing benefits.