Delicious hand-torn chicken roasted in an earthen oven using free-range chickens—so good even foreigners fly in to try it.

Text byPhotos byBoge

Before this, Boge had heard from friends about A-Dong’s Clay Pot Roast Chicken, but since it’s located in Qingjing, not having a car made it inconvenient to visit. Recently, a friend from Hsinchu told him that a branch had opened in Zhudong, so he immediately scheduled a visit to try this internet-famous chicken that’s all the rage online.

A-Dong’s Clay Pot Roast Chicken is located near the Xionglin Interchange. The founder, A-Dong, in his quest to continue his grandmother’s flavor, tried and learned continuously until he finally recreated that familiar taste. To share this nostalgic Taiwanese flavor from his childhood with more people, he chose to open a branch in Xionglin Township. The chickens here are carefully selected healthy free-range chickens, raised in stress-free, open, and natural environments, resulting in tender, springy meat that’s even more delicious than conventionally farmed chickens. Not only are the chickens specially chosen, but their age is also carefully considered—too large chickens are better suited for stewing rather than clay pot roasting. Every small detail is meticulously attended to, ensuring customers get the highest quality clay pot roast chicken.

Even during non-meal hours on weekdays, the shop remains bustling. Boge managed to snap this empty shot during the brief moment between one group leaving and the next arriving to order. With such steady traffic even in the afternoon around three o’clock on a weekday, it’s no wonder seats are hard to come by on weekends. This crowd is a testament to how delicious A-Dong’s Clay Pot Roast Chicken is, drawing people from far and wide to taste this delicacy. The owner even mentioned that some international friends have specifically come to try this chicken.

While waiting for the food, take a moment to appreciate the shop’s ambiance. Thin bamboo poles replace the typically larger ones used for decoration, and tiny bulbs replace standard fluorescent tubes, giving the place a more forest-like feel.

After ordering, Boge discovered this wonderful perk while grabbing utensils!! A big pot of free chicken broth with crispy bamboo shoots is available for unlimited refills—the owner is truly generous.

Aside from clay pot roast chicken, the shop also offers many fresh high-mountain vegetables. For some reason, high-mountain vegetables always taste exceptionally good—large, tender, and simply irresistible.

One clay pot after another keeps roasting out fragrant chickens.

Beyond the aroma of the roast chicken itself, there’s also a hint of a unique wood scent—this is because A-Dong’s roast chickens are cooked using longan wood and lychee wood for fuel.

Bamboo Shoot-Flavored Water Spinach

The stems of the water spinach are thick yet tender, without any coarse texture. Stir-fried simply with garlic, it’s incredibly delicious.

Topped with a bit of shredded bamboo shoots, it adds a slight tanginess, making it taste different from the usual version. The chili on top is just for decoration—this dish isn’t spicy at all.

Authentic Mountain Bamboo Shoots

The bamboo shoots are incredibly sweet, crisp, and tender, and they’re cooked with betel nut flowers. Boge hadn’t had betel nut flowers in a while and missed them dearly, so he was thrilled to find them in this dish. The betel nut flowers themselves are very tender, and when paired with the bamboo shoots, they create two distinct textures. Highly recommended.

Now, let’s introduce today’s star!!!! This clay pot roast chicken takes about 40–50 minutes to roast, resulting in a golden, crispy skin that’s simply mouthwatering!!!!! A-Dong’s chickens are free-range, offering firm, elastic meat. Dip it in the chicken broth and take a bite—you really won’t have tasted a better roast chicken than A-Dong’s. It’s sprinkled with rosemary seasoning, and just a little goes a long way, plus a proprietary secret recipe that makes A-Dong’s clay pot roast chicken truly unique.

Every order of roast chicken comes with thick gloves and plastic gloves, so you can enjoy the fun of tearing the chicken yourself or ask the professional staff for help. The owner puts on the gloves and quickly, skillfully, and expertly tears apart the whole chicken—fast, precise, and efficient.

Grabbing a big piece of chicken breast and dipping it in the broth, you’ll immediately understand why A-Dong’s clay pot roast chicken is so famous. The skin is thin and crispy, while the meat retains plenty of juices. As you chew, the juices burst in your mouth, and the subtle aromas of longan and lychee wood waft gently through your nose.

High-Mountain Cabbage

High-mountain cabbage is top-notch, always growing large and tender, with even the stems being soft.

Stir-Fried Snow Lotus

Snow lotus is a dish Boge loves—it’s almost always on his order when dining out, thanks to its delightfully crisp texture.

Bamboo Shoot-Flavored Egg

This dish is special—the aroma of bamboo shoots blends with the taste of eggs to create a uniquely delicious flavor.

The fame of A-Dong’s Clay Pot Roast Chicken is truly well-deserved. The owner is warm and generous, and the clay pot roast chicken speaks for itself. Boge believes more people will travel from afar just to taste this chicken in the future.

◎ Hsinchu. A-Dong’s Clay Pot Roast Chicken (Zhudong Branch) ◎

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◎Hsinchu. Adong Clay Oven Roast Chicken (Qingjing Branch)◎

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I believe stories have the power to move and influence, which is why I want to tell stories—and only true ones. I love traveling * love food * love photography * love beauty."