The Salt Baked Chicken has its roots as a Hakka Dish, passed down from generations to generations. Lam’s Salt Baked Chicken originates from an age old recipe, recently resurfaced after a long absence. The chicken is first marinated for hours and then wrapped in layers of wax paper. These packets of chicken are then placed in an iron wok, covered by layers of coarse sea salt. The salt absorbs heat from the bottom of the wok and gradually dissipates it to each of the packets, ensuring that the chicken within is perfectly cooked and the flavours stay locked in. Lam’s recipe has been rumoured to rival that of the Famous Salt Baked Chicken all the way in Ipoh. The flavourful ‘jus’ of the chicken, coupled with the tenderness, makes it a tantalizing must try dish!
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