Salt-Baked Chicken

Yim Guk Gai

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

This preparation is synonymous with Hakka cooking. In general when it is ordered in restaurants outside of Canton or Hong Kong, what is served is a pallid imitation. Instead of baking the chicken in salt, the bird is passed through heated salt solutions. What this does is make the chicken simply salty boiled chicken, instead of being the delicate and nonsalty dish it should be, for baking the chicken in salt does not make it salty. Instead, the salt acts as the oven that bakes