Dongjiang salty-baked chicken

Dongjiang salty-baked chicken

Categories: Cantonese Cuisine

City: Heyuan

Introduction: Dongjiang salty-baked chicken is a traditional, famous Cantonese dish originated in Dongjiang area, Guangdong Province. 300 years ago in the coastal saltworks in Dongjiang district, some people used gauze paper to wrap up a cooked chicken and put it in salt pile. This kind of chicken meat was fresh, delicious and had a distinctive flavor. Later, the salt industry became prosperous in Dongjiang, and local restaurants tried to serve their guests with the best dishes. Therefore, freshly-slaughtered chicken were used to bake in salt to make a fresher dish. This dish was originated in Dongjiang area, so it was called Dongjiang salty-baked chicken. The cooking method of salty-baked chicken is special. The chicken’s skin is crisp and meat tender with rich fragrance. With ginger, oil and salt as the condiment, this dish has an excellent flavor and is commonly served in banquets.